Poached nectarines with rosewater and champagne syrup
Try this delicious recipe idea from Luke Mangan drawing on fresh seasonal produce.
Poached nectarines with rosewater and champagne syrup. Photo: Jennifer Soo
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1 cup caster sugar.
2 cups champagne or sparkling wine.
1 tsp rosewater.
4 medium-sized nectarines.
Cream or yoghurt, to serve.
Place the sugar, bubbly and rosewater in a large saucepan and bring to the boil, stirring until the sugar has dissolved.
Cut a small cross in the base of each nectarine and add to the liquid. Cook over a low heat for about 5 minutes, turning occasionally, until just tender. Remove the nectarines with a slotted spoon and set aside.
Simmer the liquid, uncovered, until reduced by half. Cool. Add more rosewater to taste (optional).
Carefully peel the skin from the nectarines and place in serving bowls. Pour over some syrup and serve with cream or yoghurt.