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