There is one little stand at our local farmers market that always has a line of people waiting to buy whatever is in season, regardless of what it is. Last Sunday it was nectarines. At $7 a kilo, you’d expect them to be pretty tasty and thankfully, they are. Beautiful red and golden on the outside with soft, juicy flesh.
Next to these perfect nectarines were the slightly imperfect ‘seconds’ at $3.50 a kilo. I couldn’t pass them up and so bought a kilo to poach. Poached stone fruits make a simple breakfast of muesli so much more enticing, or a stack of pancakes much more decadent. They keep in the fridge in their syrup for a good week and they are super simple to make.
Poached new season nectarines
8 nectarines, washed and stones removed
3/4 cup sugar
3 cups boiling water
1 vanilla bean, halved lengthways
Place sugar and boiling water in a wide based saucepan – you want to be able to fit your nectarines in a single layer. Bring to a simmer and stir until sugar dissolves, about 3 – 4 minutes.
Once, dissolved, add the nectarines and vanilla bean to the saucepan. You can leave your nectarines in halves but I quartered mine – I find they are easier to eat when they are slightly smaller.
The water should cover the nectarines. Place a piece of baking paper over the nectarines and then put a plate on top to keep the nectarines submerged. Simmer gently for 6 – 8 minutes or until the nectarines are nice and soft.
Remove from heat and allow to cool. Keep the nectarines and syrup in a container in the fridge for up to a week.