Poached Nectarines in Earl Grey Vanilla Glacé

Did you all have a good weekend?  I had a lovely Thursday-Saturday at Disney World, and for those of you who haven’t been to Epcot, it is foodie heaven and you must go (be prepared to gain a couple pounds though….lol)!  Anyway, this is a recipe that I have had drafted for a long time, and it had been waiting very patiently until its day would come.  Well, when I found some cheap, pretty, and fragrant nectarines at the grocery store the other day, I knew the time had come.  I took them home with me, and they got turned into this lovely dessert. It seems like everyone has heard of poached pears, but how about poached nectarines or peaches?

I had never done it before, and it’s too bad I waited so long.  This dessert is DELICIOUS, and unbelievably fragrant.  Cooking this dessert is extra wonderful, because not only do you get to smell the wonderful aromas, but then you ALSO get to eat it!!!!??!!? Awesome.  I chose to poach my nectarines in Earl Grey because I really love the bergamot flavor with the nectarines, but you could use a different tea if you would like.

Poached Nectarines in Earl Grey Vanilla Glacé

Ingredients:

  • 2 ripe nectarines
  • 1 earl grey tea bag
  • 1/4 cup sugar
  • 2 inches of vanilla bean
  • 2 cups water

Directions:

  1. When you pick out nectarines (or peaches) at the store, the first thing you should do is pick it up and smell it. If it doesn’t smell like anything, don’t buy it. If it has a wonderful sweet aroma, then check for bruising. If it is not bruised and smells good, you should be good to go!
  2. Split open your vanilla bean, and scrape the seeds out. I personally wouldn’t substitute extract for the bean, because I think the flavor is nicer with the bean, and plus the little vanilla specks make the glacé extra pretty.
  3. Place the tea bags (don’t open up the tea bags, you want to remove it later), sugar, both the vanilla specks and the scraped out bean, and water into a saucepan, and bring to a boil over high heat. Once boiling, reduce to a simmer, and simmer the nectarines in the liquid for 2 minutes. Remove the tea bag, and remove the nectarines with a slotted spoon. Slip the skins off and discard them. You just blanched the nectarines, and if you aren’t familiar with this technique, you can use it to easily remove the skins of virtually anything.
  4. Return the nectarines to the pot and poach for 10 minutes. Remove the nectarines with a slotted spoon, and reduce the poaching liquid down to a thick syrup over high heat. This should take about 10 minutes, depending on how wide your pan is. Spoon the glacé over your nectarines, and you can either serve them whole or cut them up. Enjoy!