Nectarines in Cointreau Raspberry
Submitted by mischiefmaker
Poached nectarines in raspberry Cointreau syrup with a caramelized sugar base. An elegant preserved fruit dessert served with mascarpone that keeps refrigerated for 2 weeks.
YIELD
8 servingsPREP
15 minCOOK
25 minREADY
8 hrsPeeled nectarines poached in a caramel-raspberry syrup spiked with Cointreau (or Grand Marnier). This is the kind of dessert you’d find at a French bistro, and it tastes even better after a few days in the jar as the flavors deepen and meld.
The caramel base is what makes this syrup special. Sugar cooked to golden before the water goes in creates a depth of flavor that plain simple syrup lacks. When that hot caramel meets the water, it will steam aggressively, so protect your hand and stir carefully.
Fresh raspberries get processed into the caramel syrup until smooth, creating a vivid pink sauce with a tart, fruity backbone. The nectarines poach in this for just 3-5 minutes. They should be tender but still hold their shape.
The Cointreau goes in off the heat to preserve the orange liqueur’s bright, boozy aroma.
Chef Tips
- Use firm, ripe nectarines. Overripe fruit falls apart during poaching. Underripe fruit stays hard and flavorless.
- The 30-second boiling water blanch loosens the skins for easy peeling. Transfer immediately to work before the skins re-adhere.
- Pack the nectarines into sterilized jars while hot and seal immediately. This preserves them for up to 2 weeks refrigerated.
- Serve at room temperature with chilled mascarpone. The temperature contrast between the room-temp fruit and cold cream is part of the experience.
Variations
- Peach version: Swap nectarines for peaches using the same blanching and poaching technique.
- Non-alcoholic: Replace Cointreau with fresh orange juice and a teaspoon of orange zest for a family-friendly version.
Ingredients
Directions
Slit nectarine skins with a sharp knife and plunge fruit into boiling water for 30 seconds.
Remove with a slotted spoon and peel.
Halve and remove stones.
Combine sugar with ½ cup water in a saucepan and stir over heat, without boiling, until sugar dissolves.
Bring to the boil and cook until golden.
Remove from heat and, protecting your hand from steam, stir in 1½ cups extra water.
Stir over low heat until smooth and well combined, remove from heat, add raspberries and stand for 5 minutes.
Process until smooth. Return to saucepan and bring to medium boil.
Reduce heat, add nectarines and simmer for 3 to 5 minutes, or until lightly poached.
Pack nectarines into sterilized jars.
Stir Cointreau into raspberry syrup and pour over fruit.
Seal while hot and refrigerate for up to 2 weeks before using.
Serve at room temperature with chilled mascarpone and crisp wafer biscuits, if desired.
Serves 8.
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