Vanilla-poached peaches or plums

Vanilla-poached peaches or plums

By
From
Under the Walnut Tree
Serves
4
Photographer
Fanny Bergenström

You can never go wrong poaching plums, nectarines or peaches with a vanilla pod and a bit of sugar. A nice, simple seasonal dessert.

Ingredients

Quantity Ingredient
1/2-1 vanilla pod
1 tablespoon caster sugar
800ml water
90g caster sugar
1-2 tablespoons fresh lemon juice
4-6 peaches or nectarines
or 8 large, ripe plums

Method

  1. Split the vanilla pod lengthwise and scrape out the seeds. Place the seeds on a chopping board and sprinkle over the tablespoon of sugar. Rub the sugar and vanilla back and forth with a blunt table knife, and then place the paste in a large stainless steel saucepan. Add the vanilla pod, water, sugar and lemon juice. Bring to the boil and let the syrup simmer, uncovered, for a few minutes.
  2. Meanwhile, rinse the fruits and either leave them whole, or halve and stone them. Place the fruit in the saucepan and lower the heat, cover, and let simmer very slowly until just soft. Peaches and nectarines take about 8 minutes if halved, and 10-12 minutes if whole, while plums may only need 5 minutes. The skin from the peaches and nectarines can easily be removed once the fruit is cooked.
  3. Serve the poached fruit either just slightly cooled or cold, with lightly whipped cream or ice cream.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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