Nectarines In Red Wine Recipes

Steps:

• In a large nonreactive bowl, whisk together the sugar and wine until the sugar is completely dissolved.
• Peel the peaches, halve them, and remove the pits. Cut each peach half into slices 1 inch (3 cm) thick and submerge them in the wine. Taste and add more sugar if desired. Cover and chill until cold, at least 4 hours.
• The peaches should be enjoyed as cold as possible. Serve them right from the refrigerator in well-chilled bowls with lots of the cold sweetened wine. Crisp cookies, such as Pecan-Butterscotch Tuiles (page 214) or Croquants (page 211), are great served alongside.
• You can make the recipe up to 8 hours in advance and keep the mixture chilled until ready to serve. You can also chill the sweetened wine a few days in advance and add the peaches the day you plan to serve them.
• Use yellow and white nectarines instead of peaches (there's no need to peel the nectarines).
• Superfine or baker's sugar dissolves much more quickly than regular granulated sugar. To make your own superfine sugar, pulse granulated sugar in a blender or a food processor a few times until the texture is very fine.

Steps:

• Preheat the oven to 200C (fanforced 180C).
• Put the nectarines in ovenproof casserole dish so they fit snugly.
• Scatter with the sugar and dot with the butter. Add the wine, spices and orange zest.
• Cover dish with foil and roast nectarines for 30 minutes, until the fruit is soft.
• Cool nectarines in the syrup, (I refrigerated and served cold).
• These can be served on their own or with either yoghurt, ice-cream or custard.

Steps:

• Bring first 4 ingredients to boil in heavy large saucepan over high heat, stirring until sugar dissolves. Cook until reduced to sauce consistency, stirring occasionally, about 22 minutes. Strain sauce; cool. (Can be prepared up to 2 days ahead. Cover and refrigerate.)
• Arrange 1 nectarine, slices overlapping in circle, on each of 6 plates. Spoon sauce over, garnish with fresh mint sprigs and serve.

Steps:

• Purée half the raspberries or blackberries by forcing them through a sieve or potato ricer to eliminate seeds.
• Place the wine (with raspberries, use white; with blackberries, red) in a 3-quart saucepan. Stir in the sugar, bring to a slow simmer and add the nectarines and pits. Simmer until the fruit is just tender, about 3 minutes. Transfer the nectarines to a bowl with a slotted spoon, draining well. Discard the pits. Stir berry purée into the pan.
• Bring wine with berry purée to a boil and cook about 15 minutes, until reduced to about 3/4 cup. Remove from heat and stir in the lemon juice and framboise or brandy, if using. Allow to cool 30 minutes. Mix the remaining berries with the nectarines. Pour the sauce over the fruit and refrigerate several hours, or overnight. Serve on its own or over ice cream, garnished with mint.