Fresh nectarines are poached in an earl gray vanilla syrup, for a fresh fruit-based dessert. Serve with vanilla ice cream for a perfect finish!
1earl grey tea bag
2inchesof vanilla bean
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!
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.
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.
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!