- 6 large or 12 small nectarines (about 2 pounds)
- 1 1/2 cups granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup elderflower liqueur or white dessert wine (optional)
- 1/2 cup cold heavy cream
- 1 tablespoon confectioners’ sugar
- 1. With a paring knife, lightly score an “X” into bottom of nectarines (this will help with peeling later). Place in a medium pot, along with granulated sugar, vanilla, liqueur, if using, and enough water to cover. Bring to a boil over medium-high. Cover and reduce heat. Simmer until nectarines are easily pierced with a knife, 10 to 14 minutes, depending on size. With a slotted spoon, transfer nectarines to a medium bowl. When cool enough to handle, peel and return to syrup.
- 2. In a medium bowl, using an electric mixer, beat cream and confectioners’ sugar on high until stiff peaks form, about 3 minutes. Serve nectarines with some poaching liquid and a dollop of whipped cream.