Marinated Nectarines

Marinated Nectarines

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Servings: 4
Calories: 98
Prep Time 25 minutes


  • 4 large ripe nectarines
  • 1 lemon
  • 1 large orange
  • 7 floz water
  • 4 tablespoons dry vermouth


  • Skin the nectarines (see Cook's Tip; peaches may be skinned the same way). Pare the skin from the lemon and cut into matchstick strips. Squeeze the lemon juice into a large bowl and fill up with iced water. Put the prepared nectarines into the lemon water.
  • Peel the orange thinly, removing all the pith; chop the flesh into pieces, discarding any pips. Cut the orange peel into matchstick strips. Put the orange flesh into a liquidizer with the water and vermouth; blend until smooth.
  • Lift the nectarines out of the lemon water and drain. Put the nectarines into a shallow dish and spoon over the prepared orange and vermouth sauce. Cover and chill for 2 hours. (No longer, otherwise the nectarines are likely to discolour.)
  • Sprinkle with the strips of lemon and orange peel and serve immediately.
  • To skin a nectarine, nick the stalk end with a sharp knife and plunge the fruit into boiling water for 45 seconds. The skin will then
  • slide off.
Calories: 98 kcal
Carbohydrates: 22 g
Protein: 2 g
Fat: 1g
Saturated Fat: 1 g
Sodium: 3 mg
Potassium: 382 mg
Fiber: 4 g
Sugar: 15 g
Vitamin A: 551 IU
Vitamin C: 39 mg
Calcium: 30 mg
Iron: 1 mg
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