• Save to your scrapbook
  • Save to your scrapbook

    Nectarines in Kirsch

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Nectarines in Kirsch

    • Vegetarian

    Makes: 1kg preserved fruit


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


    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.

    Your recipe note

    Edit your recipe note

    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.


    Average user rating

    0 stars