Sunday, 27 June 2010

Poached Nectarine with Creme Fraiche

Poached Nectarine with Creme Fraiche 

3 nectarines 
1 cup water 
1 cup elderflower cordial 
1/3 cup sugar 
½ tsp rose water 
crème fraiche 
vanilla wafers (kammerjunkere) - optional 

Put water, elderflower cordial, sugar, and rose water into a saucepan just large enough to hold the nectarines. Bring to the boil, stirring frequently to ensure 
all the sugar dissolves. 

Reduce the heat and add 
the nectarines to the pan. Poach gently for 10-12 minutes, turning every so often, until 
they are tender when pierced with a sharp knife. Remove from the pan and allow to cool slightly before carefully peeling away 
the skins, cutting the fruit in half and removing the stones. 

Increase the heat once more and boil the poaching liquid until it has reduced by two thirds and is syrupy. Allow the syrup 
to cool, then pour it over the nectarines. Chill until you are ready to serve.