Moscato-Poached Nectarines with Vanilla Cream
The arrival of stone fruit into stores heralds the start of warmer days and warmer weather means opportunities for entertaining and enjoying all that the changing seasons have to offer. These nectarines are gently poached in Moscato to create an elegant, yet simple, dessert. Served with a silky vanilla-infused cream, this is the perfect ending for a dinner party or special family celebration.
How long will it take?
1 hour
What’s the serving size?
Serves 4
What do I need?
- 500 mL Moscato or a sweet, dry wine
- 200 mL water
- 120 g caster sugar
- Zest of half a small lemon
- 1 vanilla bean
- 4 nectarines
- 150 mL cream
- 1 tbsp icing sugar
How do I make it?
- Add wine, water, sugar and lemon zest to a saucepan that will snugly fit the nectarines in one layer when they are added later.
- Cut vanilla bean in half. Remove seeds from one half and set aside and place the other half into the saucepan. Over medium-high heat bring the saucepan to the boil, stirring to dissolve the sugar, then reduce heat to a simmer.
- Cut a cross in the base of each nectarine and add to the poaching liquid. Cook on a simmer for 20 minutes or until the nectarines are tender.
- Carefully remove the nectarines from the liquid and set aside to cool slightly. When cool enough to handle, peel the skins off the nectarines and add skins to the liquid. Bring liquid to the boil and cook for 5 minutes or until the liquid has reduced by one-third.
- Strain liquid through a fine sieve and discard skins and other solids. Place nectarines in a serving bowl and pour the syrup over.
- Make the vanilla cream by whisking the cream, icing sugar and reserved seeds from the vanilla bean and whisk on high speed until soft peaks form.
- Serve nectarines with syrup and vanilla cream.
