Description
Delight in the fragrant and luscious Ginger & Cardamom Poached Nectarines, featuring tender nectarines gently poached in a spiced syrup infused with fresh ginger and aromatic green cardamom pods. This elegant dessert is finished with a drizzle of the reduced spiced syrup and pairs beautifully with whipped cream, clotted cream, mascarpone, or a vegan alternative for a luxurious treat any time of year.
Ingredients
Scale
Syrup & Spices
- 12 green cardamom pods
- 200g granulated sugar
- 30g fresh ginger, cut into 2cm thick slices and bashed
- 625ml water
- Pinch of salt
Fruit
- 4 large firm, just-ripe nectarines, washed, halved, and pitted
To Serve
- Whipped cream, clotted cream, or mascarpone (or vegan alternative)
Instructions
- Prepare Cardamom: Crush the cardamom pods using a pestle and mortar to release the seeds. Set aside the pods and bash the seeds into a coarse powder.
- Make the Syrup: In a wide saucepan large enough for the nectarine halves to lie in a single layer, combine 625ml water, the granulated sugar, half the fresh ginger slices, half the cardamom pods, the crushed cardamom seeds, and a pinch of salt. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar dissolves, about 8-10 minutes.
- Poach Nectarines: Reduce the heat to medium-low. Using a slotted spoon, gently add the nectarine halves cut-side down to the syrup. Poach them for about 3 minutes, then carefully turn each over with the slotted spoon. The syrup will start turning a light pink color. Continue poaching for an additional 3-4 minutes, or until the nectarines are just soft—test by inserting a sharp knife into the center; it should slide in easily but with slight resistance. The skin may begin to loosen.
- Cool and Skin Nectarines: Transfer the poached nectarines with a slotted spoon to a container large enough to hold them along with the syrup. Allow them to cool until they can be handled. If desired, gently peel off the skins and discard.
- Reduce the Syrup: Bring the remaining syrup back to a boil over medium-high heat and reduce it until slightly syrupy, about 10 minutes. Remove from heat, then stir in the remaining ginger slices and cardamom pods and seeds. Cover and let cool to room temperature.
- Strain and Chill: Strain the cooled syrup through a fine-mesh sieve into the container with the nectarines, removing the ginger and cardamom bits. Cover and refrigerate for at least 30 minutes or up to three days.
- Serve: Serve the poached nectarines with the chilled or warmed spiced syrup alongside whipped cream, clotted cream, mascarpone, or a vegan alternative, according to preference.
Notes
- Use just-ripe nectarines for the best texture; overripe fruit may become too soft when poached.
- Peeling the nectarines is optional but can provide a smoother eating experience.
- The syrup can be stored separately and used as a delicious drizzle for other desserts or breakfast dishes.
- This dessert can be served warm, at room temperature, or chilled depending on preference.
- For a vegan option, substitute the cream with coconut cream or a plant-based mascarpone alternative.
- The poaching time may vary based on the size and ripeness of nectarines—adjust accordingly to avoid overcooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: British
Keywords: poached nectarines, ginger, cardamom, dessert, fruit poaching, nectarines recipe, spiced syrup, easy dessert
