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Ginger & cardamom poached nectarines

Two servings of ginger & cardamom poached nectarines

Ginger & cardamom poached nectarines

Name: Ginger & cardamom poached nectarines
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
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; ice cream whipped cream, clotted cream, or mascarpone (or vegan alternative), to serve

Ozoz Sokoh

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

plus cooling and chilling

A star rating of 4.8 out of 5.5 ratingsRate

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Showcase seasonal nectarines with a touch of spice in a fragrant rose syrup. Enjoy with ice cream, cream or mascarpone

Dairy-free

Egg-free

Gluten-free

Low fat

Vegan

Vegetarian

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These gently spiced nectarines are easy to rustle up, resulting in delicious fruit and a delightful rose syrup, both of which can be enjoyed in many ways (see tips below).

Ingredients

Nutrition

Units:

MetricUS

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

To serve

ice cream

whipped cream, clotted cream, or mascarpone (or vegan alternative), to serve

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Nutrition: Per serving

kcal224
fat0.3g
saturates0g
carbs51g
sugars50g
fibre3g
protein3g
salt0.1g

Method

step 1

Crush the cardamom using a pestle and mortar. Once the seeds have been released, reserve the pods and bash the seeds to a coarse powder.
step 2

In a wide saucepan (large enough to accommodate the halved nectarines 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 the boil over a medium-high heat, stirring occasionally, until the sugar dissolves, around 8-10 mins.
step 3

Reduce the heat to medium-low, and, using a slotted spoon, carefully add the nectarines, cut-side down, to the syrup. Poach for about 3 mins, then gently turn over with the slotted spoon – the syrup will begin to change colour, turning light pink. Continue poaching for 3-4 mins, or until just soft – a sharp knife in the centre should slip in easily with only a touch of resistance. The skins may also begin to slip off. The cooking time will vary depending on the size and ripeness of the fruit.
step 4

Using a slotted spoon, transfer the nectarines to a container large enough for both the fruit and the syrup. Leave until cool enough to handle and, if you like, gently remove the skins and discard.
step 5

Bring the syrup to the boil over a medium-high heat until reduced and somewhat syrupy, about 10 mins. Turn off the heat and stir in the remaining ginger, cardamom seeds and pods. Cover and leave to cool to room temperature.
step 6

Strain the syrup through a fine-mesh strainer into the container with the nectarines. Cover and chill for at least 30 mins. Will keep chilled for up to three days. Serve the nectarines with syrup either warm, at room temperature, or chilled with your choice of ice cream, cream or mascarpone.

Recipe tips

You can use plums, peaches, cherries or your favourite fruits. Adjust cooking times accordingly – smaller, softer fruit will cook in less time; firmer, larges ones will need more.

Firm, just-ripe fruits are perfect for poaching as they hold their shape well without falling apart.

The sweet syrup brings balance and makes up for the slight tartness of the underripe fruit.

You can serve the nectarines with porridge, custard, and more; and use the leftover syrup as a sweetener, or in drinks.

Recipe from Good Food magazine, September 2025

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A star rating of 4.8 out of 5.5 ratings

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