Pickled nectarine | House and Leisure
food, Recipes

Pickled nectarine

Robbert Koene


1 cup cider vinegar 350g vanilla sugar 1 star anise 1 cinnamon stick 5cm knob of ginger, thickly sliced 6 nectarines, stoned and cut into slices Parma ham, roast duck or soft cheese, to serve basil micro herbs, to serve


Bring all the ingredients except the nectarines to a boil in a large pot, stirring until the sugar has dissolved. Reduce it to a simmer and add the nectarine slices. Cook for about eight minutes, then remove the slices and set them aside. Bring the syrup to the boil and reduce the liquid by half. Spoon the nectarines into a warm, sterilised jar, then pour in the syrup to fill the jar. Seal the jar and refrigerate it until you’re ready to use it. Serve the nectarines with salty Parma ham, roast duck or soft, oozy cheese, garnished with basil micro herbs. Makes one large jar. Cook’s note: Vanilla sugar is easy to make – just store a used vanilla pod in your sugar. Regular sugar is also suitable for this recipe but the vanilla adds extra depth. Originally published HL September 2015