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Close up overhead view of poached nectarines in red wine, topped with mint sprigs and cloves, in a cast iron skillet.
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5 from 1 vote

Poached Nectarines

A simple, elegant recipe that is delicious and light. Serve it alone or over ice cream. You can use the leftovers in Morning Polenta Porridge (page 30).
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: dairy free, gluten free, nut free, oil free, refined sugar free, vegan
Servings: 4
Calories: 383kcal


  • 2 cups red wine
  • 1 cup coconut sugar
  • 7 cups ripe medium nectarines with skins (pitted and sliced into wedges)
  • 1 tsp whole cloves
  • 1 tsp ground cinnamon
  • 1 tsp freshly squeezed lemon juice
  • Chamomile flowers or other edible flowers


  • In a medium saucepan over medium heat, place the wine and bring it to a boil. Add the coconut sugar. Stir until dissolved.
  • Add the nectarines and whole cloves. Stew for 15 minutes over medium-low heat or until the wine reduces down to form a glaze.
  • Remove the pan from the heat and stir in the cinnamon and lemon juice. 
  • Transfer the mixture to a serving bowl and garnish with the edible flowers.


Recipe reprinted with permission from The Plantpower Way: Italia by Julie Piatt and Rich Roll; Penguin Random House LLC, 2018.
*Note from Veggie Inspired: I couldn't find edible flowers, which is why you don't see them here in the photos. This recipe was plenty delicious without them. Also, be sure to get a red wine that you love to drink. When it reduces down, the flavors will become stronger.


Calories: 383kcal | Carbohydrates: 77g | Fat: 1g | Sodium: 1mg | Potassium: 7mg | Fiber: 4g | Sugar: 67g | Vitamin A: 700IU | Vitamin C: 19mg | Calcium: 10mg | Iron: 0.7mg