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Walnut-Stuffed Nectarines Poached in Laurier Syrup

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This recipe is based on a traditional Turkish dessert, in which dried figs are stuffed with ground walnuts and poached in a fragrant syrup made with black tea. The idea translates beautifully to fresh summer fruits, such as nectarines.


Walnut-Stuffed Nectarines Poached in Laurier Syrup Recipe

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • Laurier-Scented Syrup
  • 1 black-tea tea bag
  • 4 fresh or dried bay leaves
  • 2 2 1/2-inch strips lemon zest
  • 2/3 cup boiling water
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • Filling & Fruit
  • 1/4 cup walnuts
  • 1 1/2 tablespoons sugar
  • 1/8 teaspoon ground cinnamon
  • 4 ripe nectarines, washed and dried
  • Fresh bay leaves for garnish, (optional)

Preparation

  1. Preheat oven to 350°F.
  2. To make syrup: Place tea bag, bay leaves and lemon zest in a small bowl. Pour in boiling water. Cover and let steep for 5 minutes. Discard tea bag. Stir honey and lemon juice into tea.
  3. To prepare filling and nectarines: Meanwhile, place walnuts, sugar and cinnamon in a food processor; process until walnuts are finely ground.
  4. Cut nectarines in half with a small, sharp knife. Use a melon baller or grapefruit spoon to remove pits. Place the nectarines, cut side up, in a 7-by-11-inch (or similar) baking dish. Spoon a heaping teaspoonful of the walnut mixture into the cavity of each nectarine half. Gently spoon the tea syrup (including bay leaves and lemon zest) over and around the nectarines.
  5. Cover the baking dish with foil and bake for 20 minutes. Baste the nectarines with syrup. Return to the oven and bake, uncovered, until the nectarines are tender when pierced with the tip a sharp knife, 15 to 20 minutes more. Let cool slightly. Divide the nectarine halves among 4 dessert dishes. Spoon some of thesyrup over each serving and garnish with bay leaves, if desired. Serve warm or at room temperature.

Nutrition

Per serving: 162 calories; 5 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 30 g carbohydrates; 3 g protein; 3 g fiber; 2 mg sodium; 328 mg potassium.

Nutrition Bonus: Vitamin C (60% daily value).

Carbohydrate Servings: 2

Exchanges: 1 fruit, 1 other carbohydrate, 1 fat


More From EatingWell

Recipe Categories

Style/Theme
Gourmet
Vegetarian
Type of Dish
Desserts, fruit
Ethnic/Regional
Middle Eastern
Ease of Preparation
Moderate
Total Time
More than 1 hour
Servings
4
Preparation/ Technique
Bake
Poach
Meal/Course
Dessert
Season
Spring
Summer
Fall

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