Spiced Nectarine Sauce Recipes

Steps:

• 1. In a small saucepan, add water, sugar, and nectarines. Cook covering on medium heat until nectarines are very soft.
• 2. Pour into a blender and give a quick blend so that there are pieces of fruit vaguely present. Pour back into sauce pan.
• 3. Add the rest of the ingredients, save the Knox's. Continue to cook on low, stirring occasionally. Only cook for as long is your preference for the strength of whiskey.
• 4. Turn heat up to a boil. This may cause bubbling and spitting, use caution.
• 5. Whisk in the Knox's Gelatin until totally dissolved. Remove from heat.
• 6. Pour into sterilized jam jars and follow waterbath canning process. This should render about 2-3 small jars. You can multiply this recipe to whatever about of jars you would like to make.
• 7. In the picture, I poured entire contents into a jar the size of about a spaghetti jar and didn't use canning process. We used it in about a week and a half without consequence.

Steps:

• If you'd rather, peel the nectarines; I like having the peel in there.
• Melt butter in small saucepan over medium high heat.
• Dissolve brown sugar in the melted butter, then add the cubed nectarines and the rest of the spices.
• When mixture starts to simmer, turn heat down to low.
• Simmer in order to achieve desired consistency and allow flavors to blend. You will want this to be chunky, with some textural variation--chunks of fruit in a thick, medium-brown sauce. This may take 5-10 minutes. Remove pods before serving (? I'm actually not sure if you can eat them).
• Serve warm with vanilla ice cream, or cool and refrigerate.
• My note: this was excellent with hot multigrain cereal! I cooked the cereal first and then added the sauce, about 1:1, stirred it in and warmed it up along with the cereal for a few minutes on low/simmer. Yummy!

Steps:

• Put ginger in bowl of a food processor and chop as finely as possible.
• Add nectarines and puree. Add lemon juice and sugar to taste (nectarines vary in sweetness and acidity).

Steps:

• 1. Set a strainer over a bowl and cut the nectarines into the strainer, so their juice collects in the bowl.
• 2. Heat the butter in a non-stick skillet over medium heat. When it is hot but not smoking, add the nectarines and sauté them until they sizzle and their juices reduce and begin to thicken, 2 to 3 minutes. Sprinkle the sugar over them and sauté until the juices further thicken and the sugar caramelizes slightly, about 1 minute. You may want to increase the heat under the pan to medium-high. Add the lemon juice and sauté until the juices thicken, then add any nectarine juice that collected in the bowl, and shake the pan so that all is well blended. Let the nectarines cook, shaking the pan occasionally, until the juices are very thick, which will take a minute or so. The total cooking time will be about 6 minutes.
• 3. Transfer the nectarines to 4 warmed dessert plates, or to a warmed serving dish, let sit for about 4 minutes so they are not blistering hot when served.