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    Poached Peaches and Nectarines

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    Poached Peaches and Nectarines

    Peaches and nectarines from France are at their best in late summer and there are plenty of them, so serving one of each per person is not too extravagant. This low-fat recipe uses firm fruits which are poached in a redcurrant and orange syrup.

    • Preparation time: 5 minutes plus 2-3 hours cooling time
    • Cooking time: 18 minutes to 20 minutes
    • Total time: 3 hours 30 minutes 60 minutes 60 minutes 60 minutes 30 minutes

    Serves: 4


    • 150g redcurrant jelly
    • 4 thinly pared strips of orange rind
    • 4 firm peaches
    • 4 firm nectarines


    1. Choose a pan with a lid big enough to fit all the fruit tightly in a single layer. Pour 600ml cold water into the pan and add the jelly and orange rind. Gently heat until the jelly has dissolved, then bring to the boil.
    2. Carefully place the peaches and nectarines into the syrup using a slotted spoon. Cook for about 8 minutes, turning the fruit over if not completely submerged in the liquid. Reduce the heat, cover and simmer gently for a further 5 minutes until the fruit is tender.
    3. Remove from the heat and cool in the syrup for about 15 minutes. Using a slotted spoon, remove the fruit and place into a serving dish. Set aside. Bring the redcurrant and orange syrup to the boil until the liquid has reduced by half. Allow to cool slightly, then pour over the fruit. Cool completely before serving.

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    Cook's tips

    Wash the peaches thoroughly to remove some of the fluff before poaching. If you prefer the fruit skinless, you will find the skin easier to remove after cooking - just pinch it and it will come away easily. For extra flavour, stir 3 tbsp orange liqueur into the cooled syrup.


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