Poached Nectarines With Sugar Whipped Cream Recipes

POACHED NECTARINES

Steps:

• 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.
• Place the poached nectarines in a serving dish and pour in the rosé syrup. Cover and refrigerate for at least 15 minutes and up to 24 hours.
• Just before serving, gently stir in the raspberries and coat them with the syrup, being careful not to crush the berries. Spoon the nectarines, raspberries, and syrup into small dishes.

POACHED NECTARINES

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.