The end of summer appears to be officially here.
In Istanbul, autumn has brought cooler nights and shorter daylight hours. I�m surprised how fast the weather has changed.
Back in my kitchen, I am trying to take the last of the peak-of-season nectarines, infuse them with rich flavor and preserve them for a bit longer.
I recently found some fabulous smelling Melissa �ay leaves or dried Lemon Verbena leaves at Safran, Vali Konagi Cad. No:60/B, in Nisantasi. Surprisingly, I�ve never found this lemon-scented herb fresh here at a pazar. In the U.S., Lemon Verbena was one of my favorite herbs to use in desserts, and I always had some growing in a pot on our terrace. Lemon Verbena angel food cake, anyone?
Here, another expat friend uses the Melissa to make a refreshing iced tea, definitely not Turkish, as most Turks don�t really like to use ice in their drinks.
Basically, to poach the nectarines or even peaches, I start out with an equal ratio of sugar and water - ie. simple syrup. Sometimes, I�ve added dry white or dessert wines to the liquid too to give it a different flavor.
This poaching method will sustain the life of the nectarines by 1-2 weeks. Serve the sliced fruit and a bit of the flavored syrup with cake, ice cream or with alone with a dollop of whipped cream on top. When I worked in the restaurants, I would serve this poached fruit alongside a vanilla pannacotta or in a chilled fruit soup.
No matter what your pleasure, enjoy the last of the nectarines or peaches while you can!
Afiyet Olsun!
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| A perfectly-poached nectarine takes on the pinkish hue of the liquid. |
Ingredients:
700 g. water
700 g. granulated sugar
1 sm. handful dried Melissa (Lemon Verbena) leaves
240 ml. extra water
6 ea. fresh nectarines or peaches
1. In a medium-sized pot, combine the water, sugar, dried lemon verbena leaves and extra water, and bring to a boil. (I used the extra water so the nectarines were covered with liquid.)
2. Cook until the sugar has dissolved. Let the �tea� mixture steep for at least 30 minutes and then strain the leaves out.
3. Then, reheat the liquid and bring to a boil. Gently, place the fruit in an even layer in the boiling syrup. (I did mine in two batches.)
4. Bring to a simmer and cook the fruit until a knife slides into the center with no resistance, about 20 minutes. Note: using a slotted spoon, gently turn the fruit once or twice during the cooking process.
5. Remove the fruit with a slotted spoon and set aside to cool. Chill the remaining liquid in an ice bath. When the fruit is cool enough to handle, use a paring knife to peel off the loosened skin. Transfer the chilled fruit and syrup to a container or large glass jar. Refrigerate.
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| Store the poached nectarines in a glass jar like this one - available for 1 TL at your local pazar. |