Poached White Nectarines  

Summer is well and truely here and now that stone fruit is in

full season, here's a cool refreshing dessert. Why not serve

it at christmas lunch, or just as an afternoon delight

• 8 white nectarines ripe and firm
• 2 tablespoons fruit tea
• 6 cups water
• 2 cups castor sugar
• 1 teaspoon rose water
• Persian Fairy Floss

With a sharp paring knife cut a small cross in the base of each nectarine.

Place the water, tea and sugar into a large pan.

Stir over low heat until sugar dissolves.

Add the nectarines, cover with a lid. Simmer for 8 to 10 minutes.

Remove nectarines with a slotted spoon. Set aside.

Bring the liquid to the boil, reduce to about half. Set aside to cool. Strain through a conical strainer.

Add the rose water.

Remove the skins gently.

Serve with some of the poaching liquid, cream and Persian fairy floss.

anthea’s kitchen tools Scanpan paring knife Avanti Measuring spoons Scanpan sauté pan Conical strainer Slotted spoon Rose water Persian Fairy floss