Ginger & cardamom poached nectarines

Method

• step 1

  Crush the cardamom using a pestle and mortar. Once the seeds have been released, reserve the pods and bash the seeds to a coarse powder.

• step 2

  In a wide saucepan (large enough to accommodate the halved nectarines in a single layer), combine 625ml water, the sugar, half of the ginger, half of the cardamom pods and crushed seeds, and a pinch of salt. Bring to the boil over a medium-high heat, stirring occasionally, until the sugar dissolves, around 8-10 mins.

• step 3

  Reduce the heat to medium-low, and, using a slotted spoon, carefully add the nectarines, cut-side down, to the syrup. Poach for about 3 mins, then gently turn over with the slotted spoon – the syrup will begin to change colour, turning light pink. Continue poaching for 3-4 mins, or until just soft – a sharp knife in the centre should slip in easily with only a touch of resistance. The skins may also begin to slip off. The cooking time will vary depending on the size and ripeness of the fruit.

• step 4

  Using a slotted spoon, transfer the nectarines to a container large enough for both the fruit and the syrup. Leave until cool enough to handle and, if you like, gently remove the skins and discard.

• step 5

  Bring the syrup to the boil over a medium-high heat until reduced and somewhat syrupy, about 10 mins. Turn off the heat and stir in the remaining ginger, cardamom seeds and pods. Cover and leave to cool to room temperature.

• step 6

  Strain the syrup through a fine-mesh strainer into the container with the nectarines. Cover and chill for at least 30 mins. Will keep chilled for up to three days. Serve the nectarines with syrup either warm, at room temperature, or chilled with your choice of ice cream, cream or mascarpone.