Nectarines so luscious

BY CHRIS FORTUNE

The best things in life are often the things we want but simply cannot have. In the fruit world nectarines would be rated as one of the most succulent fruits when fully ripe and freshly picked.

The very fact that they are only around for such as short time makes them all the more desirable.

Tree ripened and juicy, they are available now, ready to eat, or you can purchase firmer nectarines that will ripen on the bench over several days.

What is the difference between a nectarine and a peach?

Well, the obvious is the fact that peaches have fuzzy skins whereas the nectarine has more of a plum skin.

Nectarines, like peaches, probably originated in China more than 2000 years ago and were cultivated in ancient Persia, Greece and Rome.

They were grown in Britain only in the late 16th or early 17th centuries, with the word "nectarine" meaning sweet, as nectar.

As with peaches, nectarines can be white or yellow, clingstone or freestone so it is worthwhile finding out the variety if you are preserving them so that you are maximising your efforts.

Freestone will allow you to remove the stones easily, essential for bottling and macerating.

Clingstone are more flavoursome, and perfect for eating now.

The best preserves are made with firmer fruit so they hold together while cooking.

This gives you the perfect reason to eat the soft ones now with natural yoghurt or icecream and put the others away for a cold and rainy day when they can be turned into pies or crumbles or served with custard.

POACHED NECTARINESBy adding a small handful of crushed cardamom pods, ginger or vanilla beans, it will give a new dimension to these simple preserves

8 cups water (approx)

600g sugar

Peel of one lemon

12-18 nectarines

Bring the water, sugar and lemon peel to the boil.

Halve the nectarines, remove the stones and cut into quarters.

Place in the sugar syrup and simmer gently for five minutes. Spoon the fruit into sterilised jars and cover with the syrup.

Seal and store in a cool place.

- The Marlborough Express