Ginger & Cardamom Poached Nectarines Recipe

Introduction

These ginger and cardamom poached nectarines are a delightful way to enjoy ripe stone fruit with a fragrant, subtly spiced syrup. They make a perfect light dessert, especially when served with cream or mascarpone.

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, or mascarpone (or vegan alternative), to serve

Instructions

1. Step 1: Crush the cardamom pods using a pestle and mortar. Once the seeds have been released, reserve the pods and bash the seeds to a coarse powder.
2. Step 2: In a wide saucepan large enough to hold the nectarine halves in a single layer, combine 625ml water, the sugar, half of the ginger, half of 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 the heat to medium-low. Using a slotted spoon, carefully add the nectarine halves cut-side down to the syrup. Poach for about 3 minutes, then gently turn them over. The syrup will start to turn a light pink color.
4. Step 4: Continue poaching the nectarines for 3-4 more minutes, or until just soft. Test by inserting a sharp knife into the center; it should slide in easily but with slight resistance. The skin may begin to slip off.
5. Step 5: Using the slotted spoon, transfer the nectarines to a container that can hold both the fruit and syrup. Leave until cool enough to handle and gently remove the skins if you like, discarding them.
6. Step 6: 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.
7. Step 7: Strain the syrup through a fine-mesh strainer into the container with the nectarines. Cover and chill for at least 30 minutes before serving.
8. Step 8: Serve the poached nectarines with their syrup warm, at room temperature, or chilled, accompanied by whipped cream, clotted cream, mascarpone, or a vegan alternative.

Tips & Variations

• Use just-ripe nectarines that are firm to the touch to prevent them from falling apart during poaching.
• If you prefer a stronger ginger flavor, add more fresh ginger slices while poaching.
• Try serving the nectarines with vanilla ice cream or a drizzle of honey for extra richness.
• For a vegan version, substitute the cream with coconut cream or your favorite plant-based alternative.

Storage

Store the poached nectarines and syrup covered in the refrigerator for up to three days. Reheat gently on the stove or serve chilled. Avoid boiling after refrigeration to maintain fruit texture.

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 work well with this ginger and cardamom poaching method.

Should I peel the nectarines before poaching?

It’s not necessary. The skins may loosen during poaching and can be removed afterward if you prefer a smoother texture.

Ginger & Cardamom Poached Nectarines Recipe

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★★★★★

4.6 from 129 reviews

Delight in the warm, fragrant flavors of Ginger & Cardamom Poached Nectarines, where ripe nectarines are gently poached in a spiced syrup infused with fresh ginger and aromatic green cardamom pods. This elegant dessert balances sweet and spicy notes, perfect when served with whipped cream, clotted cream, or mascarpone for a comforting yet sophisticated treat.

• Author: Maya
• 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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Syrup and Poach

• 12 green cardamom pods
• 200g granulated sugar
• 30g fresh ginger, cut into 2cm thick slices and bashed
• 625ml water
• Pinch of salt

Fruit

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

To Serve

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

Instructions

1. Crush Cardamom Seeds: Using a pestle and mortar, crush the cardamom pods until the seeds are released, then reserve the pods and bash the seeds further to a coarse powder.
2. Prepare Syrup: In a wide saucepan large enough for the nectarines, combine 625ml water, sugar, half the ginger slices, half the cardamom pods, the 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 and carefully add the nectarine halves cut-side down using a slotted spoon. Poach for approximately 3 minutes, then gently turn the nectarines over. Continue poaching for another 3-4 minutes until the nectarines are just tender; the syrup will turn a light pink, and the skins may begin to slip off.
4. Remove and Cool Nectarines: Transfer the poached nectarines with a slotted spoon into a container that will hold both fruit and syrup. Allow to cool enough to handle and optionally peel off the skins.
5. Reduce Syrup: Bring the poaching syrup back 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. Strain and Chill: Strain the cooled syrup through a fine-mesh strainer into the container with the nectarines. Cover and refrigerate for at least 30 minutes. The nectarines and syrup can be stored chilled for up to three days.
7. Serve: Serve the nectarines with the spiced syrup warm, at room temperature, or chilled, accompanied by whipped cream, clotted cream, mascarpone, or a vegan alternative for a luscious finish.

Notes

• The poaching time may vary depending on the size and ripeness of the nectarines. A sharp knife should meet only slight resistance when inserted at the center.
• For a vegan version, use plant-based cream alternatives to serve.
• Peeling the nectarines after poaching is optional, as the skins will soften and may slip off easily.
• The syrup can be reheated gently before serving if preferred warm.

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