How To Stew Nectarines Recipes

CANNING NECTARINES IN LIGHT SYRUP

Steps:

• Cut each nectarine in half, remove pit, and then cut each quarter into three pieces.
• To keep the fruit from darkening, place the slices in water containing lemon juice, ascorbic acid (3 grams ascorbic acid to 1 gallon of cold water), or vinegar. Drain.
• Add ¼ teaspoon fresh grated ginger, plus 1 tablespoon blueberries to the bottom of each jar.
• Pack nectarine slices into pint jars, leaving ½ an inch of headspace from the top of the jar.
• Boil 4 cups of water and add ¾ cup honey to make light honey syrup.
• Cover the nectarines and spices with boiling light honey syrup, keeping the ½ inch headspace.
• Swipe a butter knife or spatula around the outside of the jars to release air bubbles. Cap the jars.
• Store in the refrigerator for up to two weeks, or process as directed below.
• Be sure to leave at least ¼" headspace. Wipe rims clean and place lids and rings onto jars finger-tight.
• Process jars in a water bath canner for 25 minutes per pint or 30 minutes per quart using a raw pack method.
• After processing, remove jars from canner and allow to cool on a towel for 24 hours. Before storing, check for seal. Store sealed jars in the pantry. Opened or unsealed jars of canned nectarines should be kept in the refrigerator.

NECTARINE SAUCE

Steps:

• Put ginger in bowl of a food processor and chop as finely as possible.
• Add nectarines and puree. Add lemon juice and sugar to taste (nectarines vary in sweetness and acidity).

POACHED NECTARINES

Steps:

• With a paring knife, lightly score an "X" into bottom of nectarines (this will help with peeling later). Place in a medium pot, along with granulated sugar, vanilla, liqueur, if using, and enough water to cover. Bring to a boil over medium-high. Cover and reduce heat. Simmer until nectarines are easily pierced with a knife, 10 to 14 minutes, depending on size. With a slotted spoon, transfer nectarines to a medium bowl. When cool enough to handle, peel and return to syrup.
• In a medium bowl, using an electric mixer, beat cream and confectioners' sugar on high until stiff peaks form, about 3 minutes. Serve nectarines with some poaching liquid and a dollop of whipped cream.

CARAMELIZED NECTARINES

Steps:

• 1. Set a strainer over a bowl and cut the nectarines into the strainer, so their juice collects in the bowl.
• 2. Heat the butter in a non-stick skillet over medium heat. When it is hot but not smoking, add the nectarines and sauté them until they sizzle and their juices reduce and begin to thicken, 2 to 3 minutes. Sprinkle the sugar over them and sauté until the juices further thicken and the sugar caramelizes slightly, about 1 minute. You may want to increase the heat under the pan to medium-high. Add the lemon juice and sauté until the juices thicken, then add any nectarine juice that collected in the bowl, and shake the pan so that all is well blended. Let the nectarines cook, shaking the pan occasionally, until the juices are very thick, which will take a minute or so. The total cooking time will be about 6 minutes.
• 3. Transfer the nectarines to 4 warmed dessert plates, or to a warmed serving dish, let sit for about 4 minutes so they are not blistering hot when served.

STEWED PEACHES

Steps:

• Combine peaches plus any peach juice from slicing, sugar, and lemon juice in a medium saucepan over medium-high heat, stirring occasionally. Bring mixture to a boil. Reduce the heat to a simmer and cook the mixture for 10 minutes, or until peaches are tender. In a small bowl, stir together cornstarch and water. Add cornstarch mixture to the peaches, stirring to combine. Bring mixture to a boil and boil for 1 minute, or until slightly thickened. Remove from heat. Stir in brandy, if using, and cool slightly.