This white poached nectarine recipe with mint cream is an easy dessert idea for entertaining. Serve your poached fruit recipe with toasted hazelnuts.
Ingreadient:
- 8 medium nectarines
- 200ml cream - whipped to a soft peak
- 1 tablespoon icing sugar
- 1/3 cup diced fresh mint leaves
- 1/3 cup toasted hazelnuts - skins removed and roughly chopped
- 2 cups caster sugar
- 3 cups water
- 1 cup white wine
- 1 strip lemon zest
Direction:
- Fold icing sugar and mint through cream and refrigerate
- Place syrup ingredients into a saucepan and bring to a gentle simmer
- Lightly score nectarines along natural line and lower into syrup in two batches
- Poach for approximately five minutes or until just tender. Remove with a slotted spoon and rest in a shallow dish
- Increase heat and boil until half original volume then cool. Gently remove skin from nectarines then pour over syrup
- Arrange syrup drizzled nectarines and minted cream onto dessert plates and scatter with toasted hazelnuts
