Nectarines in Lime Syrup

By David Tanis

Updated July 2, 2024

Nectarines in Lime Syrup
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
20 minutes, plus at least 1½ hours’ cooling and chilling
Prep Time
5 minutes
Cook Time
15 minutes, plus at least 1½ hours’ cooling and chilling
Rating
5(106)
Comments
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Fruit — whether a bowl of sweet berries or a wedge of watermelon — makes the best dessert, but stone fruits are a real treat, especially nectarines. Sliced and dressed in a lime syrup, served chilled as they are here, they’re a refreshing, sophisticated and shockingly simple end to a meal.

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Ingredients

Yield:4 to 6 servings
  • ½ cup fresh lime juice (from 4 large limes)
  • 1cup granulated sugar
  • 2tablespoons orange liqueur
  • 4 to 6ripe nectarines
  • Lime wedges, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

206 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 50 grams carbohydrates; 2 grams dietary fiber; 45 grams sugars; 1 gram protein; 1 milligram sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small stainless-steel saucepan, combine lime juice, sugar and ½ cup water. Bring to a boil over medium-high heat, stirring to dissolve. Turn heat to low and simmer for 5 minutes. Cool completely, then add orange liqueur.

  2. Step 2

    Slice nectarines (no need to peel) about ½ inch thick and place in a medium bowl. Add ½ cup lime syrup and toss to coat. Chill well, about 1 hour. (Refrigerate leftover syrup for up to 1 month.)

  3. Step 3

    To serve, spoon slices into dessert glasses or shallow bowls. Garnish with lime wedges, for a final squirt of fresh lime at the table.

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Ratings

5 out of 5
106 user ratings
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Comments

Ann C

An Gourment Magazine variation, my favorite summer dessert: pour hot lime syrup over a pint of blueberries; when cool, add 2 cups of green grapes and three nectarines cut into 1/2 inch pieces. Chill. No liquor necessary. Lime zest added to syrup is nice.

Kevin

For a nonalcoholic substitute for orange liqueur, maybe you could try orange blossom water? I find it at local middle eastern grocery stores. A much milder flavor than triple sec or cointreau but really lovely.

Adrienne

This is great. Bonus: mixed a little leftover syrup with mineral water and made a delicious drink!

Sara

So lovely! Made two small changes from the recipe. 1) Steeped lemon verbena leaves in the syrup (idea from an NYT recipe for lemon verbena soup); 2) used 3 nectarines and added 1/2 pint of raspberries for variety. Raves from the other 5 members of the dining party!

c marvin

This is fabulous and unusual. Could it work with frozen nectarines?

c marvin

Notes suggest fresh mint, serving w dollop of crrme fraiche or Mexican wedding cookies or istachio almond cookies.

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