Poached Nectarines In Chamomile Glace Recipes

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CHAMOMILE-POACHED NECTARINES



Chamomile-Poached Nectarines image

Make this for our Vacherin with Chamomile-Poached Nectarines.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 5 cups

Number Of Ingredients 4

2 cups sugar
2 tablespoons dried chamomile flowers or 1/4 cup fresh organic chamomile flowers or 2 chamomile tea bags
1 vanilla bean, halved lengthwise
3 1/2 pounds nectarines (about 8 nectarines), cut into 1/2-inch-thick slices

Steps:

  • Stir together sugar and 1 1/2 cups water in a large saucepan. Heat over medium-high heat, stirring constantly, until sugar has dissolved.
  • Tie a small piece of cheesecloth around the chamomile to form a pouch. Add chamomile pouch, the vanilla bean, and nectarines to the saucepan. Reduce heat to low. Cook until nectarines are tender, about 7 minutes. Discard chamomile pouch and the vanilla bean. Let mixture cool completely. Poached nectarines can be refrigerated in their juice in an airtight container, up to 1 day.

POACHED NECTARINES IN CHAMOMILE GLACE



Poached Nectarines in Chamomile Glace image

Juicy nectarines imbue the glace with the most unbelievable color. Find the very ripest nectarines for this gorgeous dessert.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Number Of Ingredients 4

3 chamomile tea bags
1/2 cup sugar
1 whole vanilla bean, or 1/2 teaspoon pure vanilla extract
4 medium ripe nectarines

Steps:

  • In a medium stockpot, combine the tea bags, sugar, and vanilla with 4 cups of water. Bring to a boil, reduce the heat to a simmer, and stir until the sugar is dissolved.
  • Add the nectarines and cook for 2 minutes, or until the skins are slightly loosened. Using a slotted spoon, remove the nectarines to a bowl.
  • Using a vegetable peeler or sharp paring knife, peel each nectarine, allowing the juices to collect in the bowl. Return the nectarines and collected juices to the poaching liquid and cook for 10 minutes more.
  • Transfer the fruit to a plate. Using a slotted spoon, remove the tea bags and vanilla bean and discard. Raise the heat to high and cook the poaching liquid until it is reduced to a thick syrup, about 15 minutes.
  • Place the nectarines in individual serving dishes and drizzle the glace over each.

SCALLOPS POACHED IN CHAMOMILE TEA



Scallops Poached in Chamomile Tea image

Provided by Food Network

Categories     appetizer

Time 45m

Number Of Ingredients 9

9 tablespoons rice vinegar
5 tablespoons sugar
1 tablespoons salt
3 tablespoons water
1 seedless cucumber
1 quart water
1 ounce chamomile tea, loose
1 pound fresh scallops
Salt and fresh ground pepper

Steps:

  • In a nonreactive pot over a medium heat stir the rice vinegar, sugar and salt and water until the sugar and salt are dissolved and the liquid is clear. Cool the liquid. Slice the cucumber very finely and toss with the shari(pickling liquid) let sit for 5 minutes.
  • Bring one quart of water to a boil. Add the chamomile tea and let steep for 5 minutes then strain the tea. Salt the tea and keep it simmering. Add the scallops to the salted chamomile tea and let poach until barely cooked. Remove the scallops from the tea and serve over the pickled. cucumbers

POACHED NECTARINES



Poached Nectarines image

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

2 cups white wine
1 cup sugar
6 cinnamon sticks
2 pieces lemon peel
4 medium nectarines
2 tablespoons creme fraiche
mint sprig

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

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