Dessert / Food styling / Lifestyle

Homemade Poached Summer Stone Fruits

06.04.15

Peaches, Apricots and Nectarines are already on display and available in our farmers markets and grocers.  Each with it own distinctive aroma. Very fragrant. Delicate and delicious. I am always fascinated by their velvety skins and by how delicate and juicy they are. I love to bite a peach and be rewarded by nectar on my fingers and lips. Oh! such a summery feeling.

 

 

Elizabeth Gaubeka Photography

 

Blanching stone fruits in boiling water for not more a minute is a great way to remove their skins and enjoy them pure. A homemade syrup may be made out of water, sugar and vanilla bean, simmered and reduced to its proper consistency. Pour the syrup over the blanched fruits and you will have a simple, yet enticing presentation of summer fruits for dessert.  Toss in a few berries just before serving, and what a beautiful dessert presentation this makes. I like to serve them on a nesting bowl (white) to make a statement and to contrast with the peachy, rosy palette of the fruits delicately drenched in this homemade syrup.

 

Poached Summer Fruits | Au Petit Goût

 

Poached Summer Fruits | Au Petit Goût

 

No pastry or crumble mix this time… The Summer is almost upon us and this is a simpler way to enjoy stone fruits – Undressed and naturally. Enjoy!

Poached Summer Stone Fruits
 
Cook time
Total time
 
Credit for this Recipe is Donna Hay.
:
: Dessert
: International
Serves: 4
  • 4 Peaches
  • 4 Nectarines
  • 4 Apricots
  • 2⅔ cups raspberries
  • 2⅔ cups blueberries
  • Syrup
  • 2 cups water
  • 1 cup sugar
  • 1 vanilla bean, split and scraped
  1. To blanch the stone fruit, bring a saucepan full of water to the boil and place the peaches, nectarines and apricots in it, a few at a time, for 30-60 seconds. Carefully remove the skins and st the fruit aside. To make the syrup, place the water, sugar and vanilla bean in a saucepan over medium heat and stir until the sugar is dissolved. Simmer until the liquid is reduced by half. Pour the hot syrup over the blanched fruit and allow to cool. To serve, toss the Robespierre sand blueberries through the stone fruit and place in bowls.Remove the vanilla bean and spoon over the syrup.

 

6 comments on “Homemade Poached Summer Stone Fruits”

  1. Juste superbe ! Je n’ai pu qu’épingler ces sublimes photos.
    Peux-tu me dire ce que tu utilises comme appareil photo (si ce n’est pas trop indiscret).
    Encore merci pour ce si joli post, un bonheur de délicatesse.

    1. Merci beaucoup, Clémentine! Pas du tout une indiscrétion. Je te remercie pour ta question. J’utilise une Nikon D600 et utilise pour la plupart de mes photos un objectif 50mm 1.4. Merci encore! Bon weekend, Clémentine! 😉

    1. Thank you so much, Ev! You’re too kind for saying so! Thank you for your comments and thoughts. I must say that I love your stories and travels to local markets and loved one of your images – the Tasmanian Octopus! Delicious! Would lOVE to visit some day! Have a great weekend! 😉

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