Introduction

Ginger & cardamom poached nectarines offer a fragrant and delicately spiced dessert that highlights the natural sweetness of ripe nectarines. This simple yet elegant dish pairs beautifully with creamy accompaniments like whipped cream or mascarpone.

Two white bowls sit on a white marbled textured surface covered with a red cloth and a red-and-white checkered napkin. Each bowl contains two halves of a pinkish-red peach with a smooth and shiny skin, showing the light yellow flesh and an orange-red seed cavity in one half. Next to the peach halves is a dollop of white whipped cream with a smooth and soft texture, slightly melting and mixing with pink juice from the fruit. One bowl has a spoon with a wooden handle resting inside, catching light on its polished metal surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 green cardamom pods
200g granulated sugar
30g fresh ginger, cut into 2cm thick slices and bashed
4 large firm, just-ripe nectarines, washed, halved, and pitted
Whipped cream, clotted cream, or mascarpone (or vegan alternative), to serve

Instructions

Step 1: Crush the cardamom pods using a pestle and mortar. Once the seeds are released, reserve the pods and bash the seeds into a coarse powder.
Step 2: In a wide saucepan large enough to fit the nectarines in a single layer, combine 625ml water, sugar, half the ginger slices, half the cardamom pods and crushed seeds, and a pinch of salt. Bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves, about 8-10 minutes.
Step 3: Reduce heat to medium-low and carefully add the nectarines, cut-side down, using a slotted spoon. Poach for about 3 minutes, then gently turn each nectarine half over. The syrup will start turning light pink.
Step 4: Continue poaching for 3-4 minutes until the nectarines are just soft. A sharp knife should slip into the center with slight resistance. Skins may begin to slip off at this point.
Step 5: Use a slotted spoon to transfer the nectarines and some syrup to a container large enough to hold both. Let cool until easy to handle, then gently peel off the skins if desired and discard.
Step 6: Bring the remaining syrup to a boil over medium-high heat and reduce until syrupy, about 10 minutes. Turn off heat, stir in the remaining ginger, cardamom seeds, and pods. Cover and let cool to room temperature.
Step 7: Strain the cooled syrup through a fine-mesh strainer into the container with the nectarines. Cover and chill for at least 30 minutes before serving.
Step 8: Serve the nectarines with syrup warm, at room temperature, or chilled alongside your choice of whipped cream, clotted cream, mascarpone, or a vegan alternative.

Tips & Variations

Use just-ripe nectarines for the best balance of sweetness and firmness.
For a deeper flavor, add a splash of vanilla extract to the poaching syrup.
Swap nectarines for peaches or plums for a seasonal twist.
Serve with a sprinkle of toasted almonds for added texture.

Storage

Store the poached nectarines and syrup in a covered container in the refrigerator for up to three days. Reheat gently if you prefer to serve warm, or serve chilled straight from the fridge.

How to Serve

Two white bowls are shown on a white marbled surface with a red cloth underneath. Each bowl contains a pink and yellow peeled peach, one whole and one half with the pit removed, placed side by side. Next to the peaches is a dollop of white whipped cream with a small drizzle of pink syrup on top. A silver spoon with a wooden handle rests inside one bowl on the right side. A red and white checkered cloth is partially visible on the right edge. The lighting creates shiny highlights and soft shadows on the peaches and bowls. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, it benefits from resting in the syrup overnight as it allows the flavors to deepen. Just keep it refrigerated and covered.

What can I use if I don’t have a pestle and mortar?

You can place the cardamom pods and seeds in a clean kitchen towel and gently crush with a rolling pin or the back of a heavy knife.