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    Nectarines in Kirsch

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    Nectarines in Kirsch

    • Vegetarian

    Makes: 1kg preserved fruit

    Ingredients

    • 450g granulated sugar
    • 1 lemon, finely pared
    • 1/2 vanilla pod, cut in 2
    • 1kg nectarines
    • kirsch

    Method

    1. Place half the sugar in a wide saucepan with 600ml water. Dissolve over a low heat.
    2. Halve and stone the nectarines. Slip into the syrup in batches and gently poach for 4-5 minutes. Remove each batch, saving any sugary juice as you do so, and gently peel off their skin. Return the spare syrup and peeled fruit to the saucepan and boil for 1-2 minutes. Then carefully remove the fruit and pack it, interspersed with lemon zest and the vanilla pod, into a 1kg sterilised kilner jar.
    3. Clip a thermometer on to the side of your saucepan. Stir in the remaining sugar and as soon as it has dissolved increase the heat. Boil vigorously until it reaches 110°C then remove from the heat and measure. Add the same amount of kirsch. Pour over the fruit, cover and store in dark cool place for 2-3 months.

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    Notes on ingredients

    If you use a 1kg kilner jar, you will have excess juice. It makes gorgeous alcoholic fruit salads or try soaking into rum babas.

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