Ginger & Cardamom Poached Nectarines Recipe
Delight in the fragrant and tender flavor of Ginger & Cardamom Poached Nectarines, where ripe nectarines are gently poached in a spiced syrup infused with fresh ginger and aromatic cardamom. This elegant dessert is perfect served with whipped cream, clotted cream, mascarpone, or a vegan alternative, making it a versatile and refreshing treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes plus chilling time
- Yield: 4 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: British
- Diet: Vegetarian
Ingredients
Scale
Syrup and Poaching Liquid
- 12 green cardamom pods
- 200g granulated sugar
- 625ml water
- Pinch of salt
- 30g fresh ginger, cut into 2cm thick slices and bashed, divided into halves
Fruit
- 4 large firm, just-ripe nectarines, washed, halved, and pitted
To Serve
- Whipped cream, clotted cream, or mascarpone (or vegan alternative)
Instructions
- Crush Cardamom: Using a pestle and mortar, crush the green cardamom pods until the seeds are released. Reserve the pods and bash the seeds further into a coarse powder to maximize flavor release.
- Prepare the Syrup: In a wide saucepan large enough to hold the nectarines in a single layer, combine 625ml water, 200g sugar, half of the ginger slices, half of 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 heat to medium-low. Using a slotted spoon, carefully add nectarine halves cut-side down into the syrup. Poach for about 3 minutes, then gently turn them over. The syrup will start turning a light pink color. Continue poaching for another 3-4 minutes or until nectarines are just tender but still hold their shape—a sharp knife should slip into the center with minimal resistance. Skins may begin to slip off during this step.
- Cool Nectarines: With a slotted spoon, transfer the nectarines and some syrup to a container large enough to hold both. Allow nectarines to cool until they are easy to handle. At this point, you may gently remove the skins and discard them if desired.
- Reduce Syrup: Return the remaining syrup to the stove and bring it to a boil over medium-high heat. Simmer for about 10 minutes until the syrup thickens and becomes syrupy.
- Infuse Remaining Spices: Turn off the heat and stir in the remaining ginger slices, reserved cardamom seeds, and pods. Cover and let the syrup cool to room temperature, allowing the flavors to intensify.
- Strain and Chill: Strain the cooled syrup through a fine-mesh sieve into the container holding the nectarines. Cover the container and chill in the refrigerator for at least 30 minutes to allow the flavors to meld. The poached nectarines will keep refrigerated for up to three days.
- Serve: Serve the nectarines with syrup warm, at room temperature, or chilled. Accompany with whipped cream, clotted cream, mascarpone, or a vegan alternative to complement the spiced fruit beautifully.
Notes
- If you prefer a smoother syrup, you can strain out all the solids before serving.
- The cooking time for poaching may vary based on the size and ripeness of the nectarines; monitor tenderness carefully.
- For a vegan option, use plant-based whipped cream or mascarpone alternatives.
- This dessert can be prepared a day ahead to enhance the infusion of flavors.
- Leftover syrup can be used to flavor cocktails or iced teas.
Keywords: poached nectarines, ginger, cardamom, spiced fruit dessert, summer dessert, easy poached fruit
