Elderflower Poached Peaches or Nectarines


  • 6 ripe but firm white or yellow-fleshed nectarines or peaches

  • 1 bottle dessert wine

  • 3 tbsp frostbites elderflower cordial

  • a few pieces of lemon zest and juice of 1 lemon



·         Put the nectarines in a bowl. Pour boiling water over them, then leave for 30 seconds. Drain, then peel using a small sharp knife.

·         Pour the wine into a wide-based shallow pan with the elderflower cordial and the pared lemon zest and juice. Bring to a simmer, add the nectarines and simmer gently, partially covered with a lid, for 15 minutes or until just tender, then, using a draining spoon, transfer the fruit to a glass bowl. Pour over the poaching liquid.

·         Serve warm or chilled, scattered with pitted cherries and topped with a scoop of vanilla ice cream.

Peggy Speir