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Poached white nectarines with rosewater syrup
Poached white nectarines with rosewater syrup
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Ingredients:
  • 4 white nectarines
  • 440g caster sugar
  • 2 strips of lemon rind
  • 20.00 ml rosewater
  • 40.00 ml pistachio kernels, roughly chopped
  • Greek-style natural yoghurt, to serve
  • Honey, to serve
Instructions:
  • Score each nectarine by lightly running a knife down the groove. In a large saucepan, combine 6 cups (1.5 liters) of water and sugar. Stir over medium-low heat until sugar dissolves. Add lemon rind and bring to a gentle simmer. Carefully add nectarines and simmer for 5-8 minutes until tender. Remove nectarines with a slotted spoon and let cool slightly.
  • Bring the syrup to a rapid boil for 40 minutes, then stir in the rosewater. Transfer to a bowl and refrigerate until cool.
  • Peel the nectarines by gently pulling off the skin. Smooth out any rough spots by lightly running a wet hand over the fruit.
  • Arrange the nectarines in serving dishes, drizzle with syrup, top with a dollop of yogurt drizzled with honey, and sprinkle with pistachios before serving.

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