Poached Nectarines In Chamomile Glace Recipes

Steps:

• Stir together sugar and 1 1/2 cups water in a large saucepan. Heat over medium-high heat, stirring constantly, until sugar has dissolved.
• Tie a small piece of cheesecloth around the chamomile to form a pouch. Add chamomile pouch, the vanilla bean, and nectarines to the saucepan. Reduce heat to low. Cook until nectarines are tender, about 7 minutes. Discard chamomile pouch and the vanilla bean. Let mixture cool completely. Poached nectarines can be refrigerated in their juice in an airtight container, up to 1 day.

Steps:

• In a medium stockpot, combine the tea bags, sugar, and vanilla with 4 cups of water. Bring to a boil, reduce the heat to a simmer, and stir until the sugar is dissolved.
• Add the nectarines and cook for 2 minutes, or until the skins are slightly loosened. Using a slotted spoon, remove the nectarines to a bowl.
• Using a vegetable peeler or sharp paring knife, peel each nectarine, allowing the juices to collect in the bowl. Return the nectarines and collected juices to the poaching liquid and cook for 10 minutes more.
• Transfer the fruit to a plate. Using a slotted spoon, remove the tea bags and vanilla bean and discard. Raise the heat to high and cook the poaching liquid until it is reduced to a thick syrup, about 15 minutes.
• Place the nectarines in individual serving dishes and drizzle the glace over each.

Steps:

• In a medium saucepan, combine wine, sugar, cinnamon sticks, lemon peel, and 5 cups water. Place over medium heat, and stir until sugar is dissolved. Gently place nectarines in the liquid. Add more water if needed to cover nectarines. Place a square of cheesecloth over the fruit, and top with a small plate to keep fruit submerged.
• Increase heat to high, and bring liquid to a boil. Reduce to a simmer, and cook until nectarines are tender but not soft, about 5 minutes. Remove nectarines from liquid, and allow to cool
• Return liquid to a boil, and cook until reduced to a syrup that will coat the back of spoon, about 20 minutes. Remove from heat, and cool.
• Cut nectarines in half, and remove pit. Place two halves on serving plate. Drizzle with syrup. Top each half with a dollop of crème fraîche and a sprig of mint.

Steps:

• Preheat oven to 200 degrees. Trace a 9-inch circle onto 2 pieces of parchment paper with a pencil. Turn paper over, and place each circle on a baking sheet; set aside.
• Put egg whites and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed until frothy. Beat in sugar, 2 to 3 tablespoons at a time. Gradually raise speed to medium-high; beat until mixture is glossy and stiff peaks form, about 7 minutes.
• Spread the meringue evenly onto the parchment-paper circles on baking sheets using an offset spatula. Bake until meringue is dry and crisp, 2 to 2 1/2 hours. Meringue layers can be stored at room temperature, wrapped tightly in plastic wrap, up to 1 day.
• Spread half the creme fraiche filling over 1 meringue disk. Top with half of the poached nectarines. Place remaining meringue disk on top. Top with remaining filling and nectarines. Garnish with chamomile flowers, if desired.