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Ingredients

4 white nectarines
2 cups (440g) caster sugar
2 strips of lemon rind
1 tablespoon rosewater
2 tablespoons pistachio kernels, roughly chopped
Greek-style natural yoghurt, to serve
Honey, to serve

Method

Step 1 Run a knife lightly down the groove of each nectarine to score the fruit. Place 6 cups (1.5 litres) of water and sugar in a large saucepan. Stir over a medium-low heat until dissolved. Add the lemon rind. Bring to a simmer - do not boil. Add the nectarines. Simmer gently for 5-8 minutes or until tender. Use a slotted spoon to remove the nectarines. Set aside to cool slightly.
Step 2 Bring the syrup to the boil. Boil rapidly for 40 minutes. Stir in the rosewater. Transfer to a bowl and refrigerate until cool.
Step 3 Meanwhile, peel the skin from the nectarines. (The skin may pull the flesh slightly and roughen it. To neaten, just run a wet hand over the fruit.)
Step 4 Divide the nectarines among serving dishes. Spoon over the syrup, drizzle some yoghurt with honey to serve, and sprinkle with pistachios.

Poached white nectarines with rosewater syrup

How to make Poached white nectarines with rosewater syrup

Ingredients

Method