Blandford Ginger Poached Nectarines and Apricots
An easy mid-week treat, delicious served with ice cream or low-fat yoghurt as a healthier option.
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
- 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.
- Reduce the heat, add the nectarines and apricots and enough water to cover them.
- 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.
- Increase the heat and boil the poaching liquid until it has reduced by two thirds and is syrupy.
- Allow the syrup to cool, then pour it over the fruit and chill until ready to serve.
- 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.