Ginger & Cardamom Poached Nectarines Recipe

Introduction

These ginger and cardamom poached nectarines offer a fragrant, lightly spiced dessert that’s perfect for showcasing ripe stone fruit. Poached to tender perfection in a delicate syrup, they pair beautifully with cream or mascarpone for an elegant yet simple treat.

Ingredients

• 12 green cardamom pods
• 200g granulated sugar
• 30g fresh ginger, cut into 2cm thick slices and bashed
• 4 large firm, just-ripe nectarines, washed, halved, and pitted
• Whipped cream, clotted cream, mascarpone, or vegan alternative, to serve

Instructions

1. Step 1: Crush the cardamom pods using a pestle and mortar to release the seeds. Reserve the pods and bash the seeds to a coarse powder.
2. Step 2: In a wide saucepan large enough to hold the nectarines in a single layer, combine 625ml water, sugar, half the ginger, half the cardamom pods and crushed seeds, and a pinch of salt. Bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves, about 8–10 minutes.
3. Step 3: Reduce heat to medium-low. Using a slotted spoon, carefully add the nectarines cut-side down to the syrup. Poach for about 3 minutes, then gently turn them over. The syrup will turn a light pink color. Continue poaching for 3–4 minutes or until just soft—a sharp knife should slip in easily with slight resistance.
4. Step 4: Transfer the nectarines with a slotted spoon to a container large enough for the fruit and syrup. Let cool until easy to handle. If you prefer, gently peel off the skins and discard.
5. Step 5: Bring the syrup to a boil over medium-high heat and reduce it until syrupy, about 10 minutes. Turn off the heat and stir in the remaining ginger, cardamom seeds, and pods. Cover and let cool to room temperature.
6. Step 6: Strain the syrup through a fine-mesh strainer into the container with the nectarines. Cover and chill for at least 30 minutes before serving.

Tips & Variations

• Try adding a cinnamon stick or star anise to the syrup for extra warmth and depth of flavor.
• If you prefer a vegan option, serve the nectarines with coconut cream or a plant-based mascarpone.
• Use ripe but firm nectarines to ensure they hold their shape during poaching.
• For a more intense ginger flavor, increase the amount of fresh ginger in the syrup.

Storage

Store the poached nectarines, submerged in syrup, in an airtight container in the refrigerator for up to three days. They can be served warm, at room temperature, or chilled. Reheat gently on the stove if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other stone fruits instead of nectarines?

Yes, peaches, plums, or apricots can be poached in the same way. Adjust poaching time depending on the fruit’s size and ripeness.

Do I need to peel the nectarines after poaching?

Peeling is optional. The skins may loosen during cooking, but they add texture and color. You can remove them gently if you prefer a smoother presentation.

Ginger & Cardamom Poached Nectarines Recipe

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★★★★★

4.6 from 92 reviews

This recipe features succulent nectarines gently poached in a fragrant syrup infused with fresh ginger and aromatic green cardamom pods. The fruit is perfectly tender, with a subtly spiced, lightly sweet syrup that complements the delicate natural flavor of the nectarines. Served with whipped cream, clotted cream, mascarpone, or a vegan alternative, these ginger & cardamom poached nectarines make a refreshing and elegant dessert that can be enjoyed warm, chilled, or at room temperature.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: British
• Diet: Vegetarian

Ingredients

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Spices & Flavorings

• 12 green cardamom pods
• 30g fresh ginger, cut into 2cm thick slices and bashed
• Pinch of salt

Syrup

• 200g granulated sugar
• 625ml water

Fruit

• 4 large firm, just-ripe nectarines, washed, halved, and pitted

To Serve

• Whipped cream, clotted cream, or mascarpone (or vegan alternative)

Instructions

1. Crush Cardamom: Using a pestle and mortar, crush the cardamom pods to release the seeds. Reserve the pods and bash the seeds further into a coarse powder.
2. Prepare the Syrup Base: In a wide saucepan large enough to hold the nectarines in a single layer, combine water, granulated sugar, half of the ginger slices, half of the cardamom pods, crushed cardamom seeds, and a pinch of salt. Bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves, about 8-10 minutes.
3. Poach Nectarines: Reduce heat to medium-low. Using a slotted spoon, carefully add the nectarines cut-side down into the syrup. Poach for approximately 3 minutes, then gently turn them over with the slotted spoon. The syrup will start to change color to a light pink. Continue poaching for another 3-4 minutes or until the nectarines are just soft – a sharp knife should slip into the center easily with a slight resistance. Note that skins may begin to slip off. Cooking time varies with fruit size and ripeness.
4. Cool and Peel Nectarines: Transfer the poached nectarines with a slotted spoon into a container large enough for fruit and syrup. Allow to cool enough to handle. If desired, gently remove and discard the skins.
5. Reduce Syrup: Bring the poaching syrup to a boil again over medium-high heat and cook until it thickens and becomes somewhat syrupy, about 10 minutes.
6. Infuse Remaining Spices: Turn off the heat. Stir in the remaining ginger slices, cardamom seeds, and pods. Cover the pan and leave to cool to room temperature to allow flavors to fully develop.
7. Combine Syrup and Nectarines: Strain the cooled syrup through a fine-mesh strainer into the container with nectarines. Cover and chill for at least 30 minutes. The dessert can be stored chilled for up to three days.
8. Serve: Serve the nectarines with syrup warm, at room temperature, or chilled alongside your choice of whipped cream, clotted cream, mascarpone, or a vegan alternative.

Notes

• Use firm but ripe nectarines to maintain shape during poaching.
• Cooking time depends on the size and ripeness of nectarines; do not overcook to avoid mushiness.
• Removing the skin after poaching is optional but adds smooth texture.
• The syrup can be reduced further for a thicker sauce if preferred.
• Leftover syrup can be used as a flavorful addition to cocktails or iced tea.
• For a vegan serving, opt for coconut cream or plant-based mascarpone alternatives.

Keywords: poached nectarines, ginger, cardamom, fruit dessert, spiced syrup, easy dessert, summer dessert, elegant dessert