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Poached Nectarines

Poached Nectarines
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Serves 8| Hands-On Time: | Total Time:



  1. In a large saucepan, bring the wine, sugar, honey, and cinnamon stick to a boil. Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and pod to the saucepan.
  2. Add the nectarines and enough water to cover them. Simmer gently until tender, 12 to 15 minutes. Transfer the nectarines to a large bowl.
  3. Simmer the liquid until reduced to 1 cup, 12 to 15 minutes. Discard the vanilla pod. Pour the liquid over the nectarines. Refrigerate until chilled, 50 to 60 minutes.
By August, 2009

Nutritional Information

  • Per Serving
  • Calories 183
  • Fat 5g
  • Sat Fat 0g
  • Cholesterol 0mg
  • Sodium 8mg
  • Protein 2g
  • Carbohydrate 29g
  • Fiber 2g
What does this mean? See Nutrition 101 .

Quick Tip

Refrigerate plums and yellow peaches for up to 5 days; nectarines and white peaches for up to 1 day.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.