• 6 ripe but firm white or yellow-fleshed nectarines
  • 37.5cl bottle dessert wine
  • 3 tbsp elderflower cordial
  • A few pieces of pared lemon zest and juice of 1 lemon
  • A handful of pitted cherries, halved and a few unsprayed rose petals, to serve


  1. 1

    Put the nectarines in a bowl. Pour boiling water over them, then leave for 30 seconds. Drain, then peel using a small sharp knife.

  2. 2

    Pour the wine into a wide-based shallow pan with the elderflower cordial and the pared lemon zest and juice. Bring to a simmer, add the nectarines and simmer gently, partially covered with a lid, for 15 minutes or until just tender. Using a draining spoon, transfer the fruit to a glass bowl. Pour over the poaching liquid.

  3. 3

    Serve warm scattered with the cherries and rose petals.

Nutritional Details

Each serving provides
  • Energy 452kj 108kcal 5%
  • Fat 0.1g <1%
  • Saturates 0.0g 0%
  • Sugars 14.2g 16%
  • Salt 0.0g 0%

% of the Reference Intakes

Typical values per 100g: Energy 335kj/80kcal

Each serving provides

14.2g carbohydrate 0.0g fibre 1.4g protein

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