POACHED FRUIT
Disguise your favorite fruit as a sweet, relatively healthy treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine wine, sugar, cinnamon sticks, lemon peel, and 5 cups water. Place over medium heat, and stir until sugar is dissolved. Gently place nectarines in the liquid. Add more water if needed to cover nectarines. Place a square of cheesecloth over the fruit, and top with a small plate to keep fruit submerged.
- Increase heat to high, and bring liquid to a boil. Reduce to a simmer, and cook until nectarines are tender but not soft, about 5 minutes. Remove nectarines from liquid, and allow to cool
- Return liquid to a boil, and cook until reduced to a syrup that will coat the back of spoon, about 20 minutes. Remove from heat, and cool.
- Cut nectarines in half, and remove pit. Place two halves on serving plate. Drizzle with syrup. Top each half with a dollop of creme fraiche and a sprig of mint.
POACHED NECTARINES
A Martha Stewart recipe. A friend wanted to know the nutritional information, so I'm putting it up here.
Provided by Emmalyn
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine wine, sugar, cinnamon sticks, lemon peel, and 5 cups water. Place over medium heat, and stir until sugar is dissolved. Gently place nectarines in the liquid. Add more water if needed to cover nectarines. Place a square of cheesecloth over the fruit, and top with a small plate to keep fruit submerged.
- Increase heat to high, and bring liquid to a boil. Reduce to a simmer, and cook until nectarines are tender but not soft, about 5 minutes. Remove nectarines from liquid, and allow to cool
- Return liquid to a boil, and cook until reduced to a syrup that will coat the back of spoon, about 20 minutes. Remove from heat, and cool.
- Cut nectarines in half, and remove pit. Place two halves on serving plate. Drizzle with syrup. Top each half with a dollop of crème fraîche and a sprig of mint.
Nutrition Facts : Calories 376.8, Fat 3.2, SaturatedFat 1.8, Cholesterol 10.3, Sodium 8.7, Carbohydrate 67.6, Fiber 2.3, Sugar 61.8, Protein 1.7
VANILLA POACHED PEACHES
Ripe peaches are poached to perfection in this light, honeyed syrup
Provided by Lesley Waters
Categories Dinner, Lunch, Snack, Supper, Treat
Time 40m
Number Of Ingredients 4
Steps:
- Put the kettle on, and fill a large bowl with iced water. Place the peaches in another large bowl and pour over enough boiling water to cover. Leave for 30 secs, then remove the peaches with a slotted spoon and plunge them into the cold water. The skins should now peel away easily.
- Place the wine, honey and vanilla pod in a pan large enough to hold all the peaches, then gently heat until the honey has dissolved. Lower the peaches into the pan, cover and simmer gently for 15-20 mins until tender but not overly soft. Using two wooden spoons, turn the fruit 3 or 4 times while cooking and frequently baste with the syrup. Remove the cooked peaches from the pan and set to one side in a large bowl.
- Boil the syrup hard until it has reduced by half (this will take about 10 mins). Spoon over the peaches, then set aside to cool. The peaches will keep for up to 2 days, covered and in the fridge. Serve the peaches and syrup at room temperature, warm or chilled with spoonfuls of clotted cream, if you like.
Nutrition Facts : Calories 162 calories, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium
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POACHED NECTARINES – LEITE'S CULINARIA
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5/5 (1)Total Time 1 hrCategory DessertCalories 307 per serving
- Grab a saucepan or stock pot that’s large enough to hold all the halved nectarines or peaches in a single layer. Add the wine, sugar, lemon zest, and juice, bring to a boil, and stir until the sugar dissolves while you pour what’s left of that bottle of rosé into a glass and leisurely sip it.
- When the sugar is completely dissolved, reduce the heat beneath the rosé syrup to medium-low and add the nectarines. Very gently simmer the nectarines, uncovered, carefully turning them over every so often, until they’re tender throughout, 8 to 12 minutes. Check for doneness by piercing the nectarines with the tip of a paring knife. You want the knife to slip in easily but with a touch of resistance because the nectarines will continue to soften slightly after they’re removed from the liquid. The exact timing will depend on just how ripe your nectarines. Use a slotted spoon or tongs to remove each nectarine half as it’s ready and place it on a rimmed baking sheet to cool slightly.
- When all the nectarines have been removed from the rosé, increase the heat to medium and simmer until it’s reduced and slightly syrupy and either measures 1 to 1 1/2 cups, about 10 minutes. The intensity of the flavors will intensify the longer you simmer the syrup. Be careful to take a sip occasionally and be careful not to reduce it to the point where it tastes like cough syrup. Turn off the heat and let the syrup cool to room temperature. The syrup will thicken more as it cools.
- Meanwhile, if peeled nectarines are desired, using your fingertips, carefully slip the skin from the nectarines. If the skin adheres, grab a paring knife, place the tip beneath the edge of the skin, and gently tug.
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