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Nectarines poached in white wine with crème fraiche and almond crunch Recipe

Fresh nectarines poached in white wine served with creme fraiche topped with an almond crumble.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(16 votes) 4.5/5
Pour people
  • For the fruit
  • Nectarine(s) : 6 whole
  • Water : 250 ml
  • Star anise : 1 whole
  • Dry white wine : 250 ml
  • Vanilla pod(s) : 1 whole
  • Caster sugar : 100 g
  • Orange(s) : 1 whole
  • For the crumble
  • Unsalted butter : 100 g
  • Plain flour : 100 g
  • Ground almonds : 100 g
  • Caster sugar : 100 g
  • For the garnish(es)
  • Thick crème fraiche : 150 g
  • ETAPE 1

    Preheat the oven to 180'C

  • ETAPE 2

    To prepare: cut the nectarines in half and remove the stones. Split the vanilla pod in half and scrape out the seeds. Zest and juice the orange.

  • ETAPE 3

    For the almond crunch: place the butter, sugar, ground almonds and flour in a bowl and crumble it between your fingers until well combined. Spread the crumble mix on a baking tray and cook in the oven for 12 minutes until golden brown.

  • ETAPE 4

    For the nectarines: place the water, sugar, orange juice, orange zest and white wine in a pan and bring to the boil. Add the star anise and the vanilla seeds to the pan. Once boiling, reduce the heat to a simmer and add the nectarines. Poach the nectarines for 5 to 10 minutes and then remove the fruit from the pan and allow to cool.

  • ETAPE 5

    Serve the nectarines in a fluted glass with a dollop of creme fraiche and finish with the almond crunch.

Chef's tip

«This recipe is also delicious made with fresh peaches instead of nectarines.»

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