So, instead of poached pears, I decided to make poached nectarines. Pears aren't in season now, and I saw a beautiful picture of a poached nectarine in a magazine that inspired me to make it. They are all over the farmers markets, so it was a pretty easy transition.
I just made a test batch and I am so excited to serve this dessert! After poaching the nectarines a layer of skin peels off effortlessly and the fruit reveals an incredibly colorful flesh that exposes soft tones of red and orange. The next step is to taste it and hope that it tastes just as elegant as it looks!
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Does it?
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