Commonly used as a substitute for peaches, the only significant aesthetic difference is that nectarines aren’t fuzzy.
Commonly used as a substitute for peaches, the only significant aesthetic difference is that nectarines aren’t fuzzy. Nutrition-wise, “Nectarines provide twice the vitamin A, slightly more vitamin C, and much more potassium than peaches,” according to the University of Rhode Island, making them a healthier choice of fruit for cobblers, crisps and other fruit filled desserts. With a little prep-work, you can freeze nectarines to prevent them from spoiling before you can use them.
Mix 3 cups of sugar into 4 cups of lukewarm water and stir to dissolve the sugar rendering a thick syrup. Prepare the syrup in the airtight plastic container you plan on freezing the fruit in.
Add 1/2 tsp. ascorbic acid for every quart of syrup. This will help to prevent the fruit from darkening.
Chill the syrup in the refrigerator for at least 30 minutes.
Wash the nectarines under cool to lukewarm running water.
Peel the nectarines with a peeler or small knife and cut away any imperfections.
Slice the nectarines into slices of desired thickness. Slicing the nectarines is optional as they can be frozen whole.
Place the nectarines into the syrup gently pressing them down to submerge them completely.
Close the lid making sure to leave an inch of space at the top of the container.
Label the container with the current date by writing on it with a dark-inked marker or by attaching a homemade label.
Place the nectarines into a level space in the freezer and prevent moving them until they solidify.
Use or discard the nectarines before 12 months.