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The nectarines are so delish at the moment and very plentiful too – my kids LOVE stone fruit and cant really get enough, and I find these poached nectarines go down well for dessert and also with their breakfast…

They keep quite well in the fridge if you make a big batch for the week…

Yum with some vanilla ice cream or yoghurt or custard for dessert and equally good with some bircher muesli or other cereal and a dollop of yoghurt for breakky. Enjoy!

WHAT YOU NEED (this is for a few day supply for the whole fam)

12 nectarines

4 cups cranberry juice and 4 cups water

2 cinnamon sticks

wide ribbons of lemon rind (I use one big lemon)

I dont add sugar, but if you like extra sweetness a couple of tablepoons sugar would add a bit more sweetness and caramelisation


Peel the nectarines – I do this like tomatoes – score a cross on their base, cover with boiling water, leave for about 3 mins, rinse and then peel away skin

Cut nectarines into halves or quarters (i do halves if it is for dessert for adults and quarters for kids or cereal)

Put all other ingredients into a large saucepan

Boil and then simmer (if you add sugar make sure it is dissolved)

Add nectarines and simmer about 5 mins until tender

Remove and cool

Reduce liquid by about half and set aside to cool then pour over nectarines

Serve cool or room temp (stores a few days in fridge)