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Tuesday, May 5

Poached nectarines with blue cheese & Chambord syrup

Peach nectar
1 cup
¼ cup
1 cup
Nectarines, halved, pitted
Blue cheese, crumbled
1 cup
Pecans, toasted, chopped
1 cup
  1. In the pressure cooker, combine the nectar, Chambord, and sugar over medium-high heat, stirring to dissolve the sugar. 
  2. Add the nectarines, spooning the syrup over them to coat. 
  3. Lock the lid, and cook at high pressure for 1 minute. 
  4. Quick release the pressure, and remove the lid. 
  5. Using a slotted spoon, carefully remove the nectarines from the syrup, and transfer to a serving platter; let cool to room temperature. 
  6. Bring the syrup to boil, and boil for 10 minutes to reduce; let cool to room temperature. 
  7. Spoon some syrup over the nectarines, sprinkle with blue cheese and pecans, and drizzle with more syrup. 
Recipe adapted from The Easy Pressure Cooker Cookbook by Diane Phillips

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