Vinegar-poached nectarines

Vinegar-poached nectarines

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  • 4
  • Easy
  • 5 minutes
  • 15 minutes


  • 8 nectarines
  • 100 g sugar
  • 3 T honey
  • 1 cup water
  • 4 T Woolworths prosecco vinegar
  • 2 bay leaves
  • 1 cinnamon stick
  • vanilla ice cream, for serving
  • 2 x 80 g Woolworths almond, hazelnut and coffee granola pots

Cooking Instructions

1. Cut a cross into the base of each nectarine, then set aside.

2. Place the remaining ingredients except the ice cream and granola into a large saucepan and simmer until the sugar has dissolved.

3. Add the nectarines, then cover with a piece of baking paper and simmer gently for 15 minutes.

4. Remove the fruit from the poaching liquid and allow to cool for 5 minutes, then carefully remove the skins. Serve topped with the ice cream and granola.

Find more stone fruit recipes here.

Photograph: Myburgh Du Plessis
Food assistants: Bianca Strydom, Keletso Motau & Mogau Seshoene


Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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