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Blandford Ginger Poached Nectarines and Apricots

Poachers choice_new bottle

An easy mid-week treat, delicious served with ice cream or low-fat yoghurt as a healthier option.


Serves 4

Prep Time: 10 minutes

Cook Time: 20-25 minutes


1 vanilla pod

500ml bottle of Badger Blandford Fly Ale

200g caster sugar

1 ball of stem ginger, finely chopped

3 tbsp syrup from stem ginger jar

2 slightly under ripe nectarines, halved and stones removed

4 slightly under ripe apricots, halved and stones removed

Whipped cream or vanilla ice cream, to serve


  1. Split the vanilla pod lengthwise and scrape out the seeds. Add the seeds and pod to a saucepan large enough to hold the fruit and add the Badger Blandford Fly Ale, sugar, stem ginger and syrup gently to a boil, stirring occasionally to ensure the sugar dissolves.
  2. Reduce the heat, add the nectarines and apricots and enough water to cover them.
  3. Poach the fruit gently, turning halfway until the fruit is tender when pierced with a sharp knife, about 6 - 8 minutes for the apricots and 12 - 15 minutes for the nectarines, depending on the ripeness of the fruit. Remove and place in bowl.
  4. Increase the heat and boil the poaching liquid until it has reduced by two thirds and is syrupy.
  5. Allow the syrup to cool, then pour it over the fruit and chill until ready to serve.
  6. Place the nectarines and apricots in small dishes with a little syrup, and the vanilla pods, which are pretty to serve but shouldn’t be eaten, and serve with either whipped cream or ice cream.


Tip: Try using plums and peaches as well for this recipe.

Perfect Pairings

Goes great with: