Ginger & Cardamom Poached Nectarines Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
