Spoon over the peaches, then set aside to cool. Remove the pan from the heat and set … Serve the peaches and syrup at room temperature, warm or chilled with spoonfuls of clotted cream, if you like. Nectarines don’t need peeling, but if you want to peel them for use in a pie, cover the ripe fruit with boiling water, leaves for 15 seconds, then drain and peel. Leave for 30 secs, then remove the peaches with a slotted spoon and plunge them into the cold water. Add the seeds and pod to the saucepan. Peaches and nectarines flower and fruit on one-year-old shoots, so remove as much of the old growth as possible. 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. If poaching nectarines, don’t peel them as their skins will colour the syrup a beautiful rose colour. Place in a medium pot, along with granulated sugar, vanilla, liqueur, if using, and enough water to cover. Increase heat to high, and bring liquid to a boil. The peach, beloved of artists, is a beauteous thing, with its deep-crimson, rosy bloom and voluptuous bright-yellow flesh oozing with juice. Read about our approach to external linking. Magazine subscription – save 44% and get a cookbook of your choice. Split the vanilla bean lengthwise and scrape out the seeds. This simple fruit tart is made even more special with a spicy, boozy whipped cream. Remove the cooked peaches from the pan and set to one side in a large bowl. Gently drop the nectarines into the poaching syrup. The peaches will keep for up to 2 days, covered and in the fridge. Nectarines are a smooth-skinned variety of peach and can be white- or yellow-fleshed, free-stoned, or cling-stoned (where the firm-textured flesh clings to the stone). Put the kettle on, and fill a large bowl with iced water. Crunchy cucumber and juicy nectarines add a freshness to this high-fibre, healthy lunch - for a veggie version, swap the prawns for cashews or pecans. Nectarines are a smooth-skinned variety of peach and can be white- or yellow-fleshed, free-stoned, or cling-stoned (where the firm-textured flesh clings to the stone). Cover and reduce heat. Good Food Deal Add more water if needed to cover nectarines. Simmer until nectarines are easily pierced with a knife, 10 to 14 minutes, depending on size. 3. Boil the syrup hard until it has reduced by half (this will take about 10 mins). Let the nectarines cook, shaking the pan occasionally, until the juices are very thick, which will take a minute or so. Subscription offer: save 44% and receive a brand-new cookbook, Baked nectarines & raspberries with almonds & honey, Giant peach, nectarine & apricot meringue tart, Nectarine salad with goat’s cheese toasts, Herby feta & nectarine salad with lemon poppy seed dressing, Spice roasted fruits with honey & orange sauce. With a slotted spoon, transfer nectarines to a medium bowl. Cut back a fruit stem to where a new shoot has grown, then tie in the new growth as a replacement. Get the Cooks Professional Espresso Maker for just £39.99, Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Place the peaches in another large bowl and pour over enough boiling water to cover. Bring together the perfect Melba flavours of peaches and raspberry in a trifle, which only needs 5 minutes hands-on time. Ripe peaches are poached to perfection in this light, honeyed syrup. Peach and nectarine fruits are ripe when they have coloured up and feel slightly soft. Lower the peaches into the pan, cover and simmer gently for 15-20 mins until tender but not overly soft. Place a square of cheesecloth over the fruit, and top with a small plate to keep fruit submerged. Using two wooden spoons, turn the fruit 3 or 4 times while cooking and frequently baste with the syrup. 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. White nectarines have a more delicate, sweeter flavour than yellow ones. Lower the peaches into the pan, cover and simmer gently for … This compote is delicious served warm with ice cream, or cold for breakfast with yogurt, Bring back memories of traditional seaside ice-cream parlours with this light fruity sundae with macadamia brittle, Swap chocolate and coffee for almonds, nectarines and peaches in this show-stopping make-ahead dessert, Bake peaches, nectarines and apricots in Italian Marsala wine, honey and butter and serve warm with ice cream. Reduce to a simmer, and cook until nectarines are tender but not soft, about 5 … Bring to a boil over medium-high. The stronger flavour of yellow-fleshed nectarines makes them better suited to savoury salads, and cooked dishes such as nectarine tart and poached nectarine with vanilla ice cream. The total cooking time will be about 6 minutes. Hello Fresh special offer: Get 50% off your first recipe box, then 35% off the next three. Peaches and nectarines. August and September are the best time to buy nectarines from Europe. Bring back to the boil over a medium heat, then turn the heat down, cover and cook at a bare simmer for 8-10 minutes, until the nectarines are tender when tested with a small, sharp knife. Herby feta & nectarine salad with lemon poppy seed dressing 2 ratings 5.0 out of 5 star rating Contrast salty Greek cheese with sweet and juicy fruit, fragrant mint, dill and coriander Gently place nectarines in the liquid. These summer fruits are high in vitamin C and go well in salads, tarts, drinks or baked puddings. The skins should now peel away easily. Get a fruity burst with our juicy, sweet nectarine recipes. Although nectarines can be used in any peach recipe, their smooth skin makes them particularly useful sliced in sweet or savoury salads, or halved and either baked or grilled. Jazz up this good-for-you grain with some stone fruits like apricots, peaches and nectarines- add a little mint and parsley for colour and flavour. How to harvest peaches and nectarines. Oh, to be in either Spain or Italy when the peaches are ripe and fragrant and just about to fall from the trees. Nectarine puff tart with cinnamon and rum cream. Recipe from Good Food magazine, August 2005, New! In a large saucepan, bring the wine, sugar, honey, and cinnamon stick to a boil. These simple, fruit-topped pancakes will keep you going all morning yet they're gluten-free and low in carbs, Create a delicious Italian-style topping for peaches and nectarines for a simple summer dessert, One of the simplest ways to showcase summer fruit, this dessert is finished with a crunchy amaretti biscuit and flaked almond topping, Try these delicious, fruity French treats, Keep the crunch in these healthy, fruity puds by assembling just before serving, Based on a traditional Russian dessert with sweet mascarpone and finshed with a naughty warm chocolate sauce, This is a stunningly simple, grown-up way to enjoy perfectly ripe nectarines, or peaches, Naughty nectarines with velvety vanilla cream, Using shop-bought puff pastry makes this dazzling summer tart topped with stone fruit, almond paste and dollops of meringue super quick to prepare, Serve this vegetarian treat with crusty or garlic bread - just terrific on a balmy summer's eve, Fresh, zingy, full of colour and flavour - this nectarine salad is just what you want to eat on a sunny day, Contrast salty Greek cheese with sweet and juicy fruit, fragrant mint, dill and coriander, Tom Kime's summery dessert is very simple and it looks absolutely stunning, This refreshing fruity drink is perfect for warmer weather, with nectarines, strawberries and orange liqueur - easily doubled for parties.