Poached Nectarines in Spiced Lemon Verbena & Prosecco Syrup

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By Team Studio Kitchen

Summer is celebrated with soft and tender poached nectarines in a wonderfully aromatic and effervescent Lemon Verbena & Prosecco syrup. Simply serve them with cream or ice-cream or as part of a fancier pud. I love to poach fruit in the oven, the fruit cooks evenly and the skins are easy to remove without any pre-blanching. Any left-over fruit can be stored in sterilised jars – submerging the sealed jars in boiling water for 3 minutes or they freeze well. Store in a container, cover and freeze. Bring them out of the freezer to defrost overnight in the fridge.

This recipe works extremely well for most stone fruit, swap nectarines for peaches to elevate your Peach Melba.

View our handy Kitchen Notes for information on sterilised jars.

Time

1

hour

0

minutes

Degree of Difficulty

Easy

Save

1

Portions

4
servings

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Ingredients

Servings

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4 large nectarines, ripe but not too soft
5 cardamom pods, crushed
200g caster sugar
300g water
300g prosecco
1 vanilla pod, seeds split & scraped (or 1 tsp vanilla paste)
5sprigs lemon verbena
1

To get started… preheat your oven to 180 ℃.

 

2

To make the syrup… combine the sugar, water, Prosecco, vanilla, lemon verbena and crushed cardamom in a saucepan. Place on a high heat and bring to the boil, stirring to dissolve the sugar.

 

3

Prepare the fruit… cut the nectarines in half and carefully remove the stones. Use a small paring knife if needed but be careful not to damage the fruit. Place them cut side up into a non-reactive oven proof dish.

 

4

Pour the boiling syrup over the nectarines and cover the dish tightly with aluminium foil.

 

 

5

To oven poach… place in the oven for 30-50 minutes. The timing will vary depending on the ripeness of the fruit. The firmer the fruit, the longer they will take to cook. Check by inserting a small knife. If there is no resistance, they are ready to remove from the oven.

 

6

To cool and peel… remove the foil and leave the nectarines to cool. When they are still warm but cool enough to handle, slip off the skins and discard them. Remove the lemon verbena leaves and leave them to cool until you are ready to use them. Serve warm with ice cream and some syrup.

 

7

To extend… the fruit can be frozen and stored covered for up to three months. Or stored in sterilised jars in the fridge for a couple of months. Save any left-over liquid and refrigerate, use for cocktails, sorbet, granita or soaking sponge.

 

1
0 hours 0 minutes

To get started… preheat your oven to 180 ℃.

2
0 hours 0 minutes

To make the syrup… combine the sugar, water, Prosecco, vanilla, lemon verbena and crushed cardamom in a saucepan. Place on a high heat and bring to the boil, stirring to dissolve the sugar.

3
0 hours 0 minutes

Prepare the fruit… cut the nectarines in half and carefully remove the stones. Use a small paring knife if needed but be careful not to damage the fruit. Place them cut side up into a non-reactive oven proof dish.

4
0 hours 0 minutes

Pour the boiling syrup over the nectarines and cover the dish tightly with aluminium foil.

 

5
0 hours 0 minutes

To oven poach… place in the oven for 30-50 minutes. The timing will vary depending on the ripeness of the fruit. The firmer the fruit, the longer they will take to cook. Check by inserting a small knife. If there is no resistance, they are ready to remove from the oven.

6
0 hours 0 minutes

To cool and peel… remove the foil and leave the nectarines to cool. When they are still warm but cool enough to handle, slip off the skins and discard them. Remove the lemon verbena leaves and leave them to cool until you are ready to use them. Serve warm with ice cream and some syrup.

7
0 hours 0 minutes

To extend… the fruit can be frozen and stored covered for up to three months. Or stored in sterilised jars in the fridge for a couple of months. Save any left-over liquid and refrigerate, use for cocktails, sorbet, granita or soaking sponge.