NECTARINE-RED WINE SAUCE
Provided by Dede Wilson
Categories Sauce Citrus Fruit Dessert Freeze/Chill Lemon Orange Nectarine Red Wine Summer Chill Vegan Cinnamon Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 7
Steps:
- Stir first 6 ingredients in medium saucepan over medium heat until sugar dissolves. Increase heat and boil syrup 1 minute. Reduce heat. Add nectarines. Simmer until nectarines are tender but still hold shape, about 10 minutes. Transfer sauce to bowl; cool. DO AHEAD Can be made 1 day ahead. Cover; chill.
NECTARINES IN RED WINE
This is a stunningly simple, grown-up way to enjoy perfectly ripe nectarines, or peaches
Provided by Barney Desmazery
Categories Dinner, Lunch, Treat
Time 10m
Number Of Ingredients 4
Steps:
- In four wine glasses, layer up the slices of nectarines, sprinkling them with sugar and basil as you go. Pour the wine over the nectarines and sit the glasses in the fridge for 20 mins to macerate.
- Remove the glasses from the fridge and give everything a little stir to dissolve the sugar. Serve with any remaining wine for topping up and enjoy eating with a spoon.
Nutrition Facts : Calories 199 calories, Carbohydrate 35 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
NECTARINES AND BERRIES IN WINE SAUCE
I have kept a box of white wine in my refrigerator and red in the pantry almost since these easily dispensed wines first became available. Need a half-cup, a cup or more for a recipe? It's at hand, ready to go into the pot, and there's also some always ready to go into the cook.About the only time I serve the wines is on an informal occasion, for example if someone wants a glass of white when everybody else is drinking red. The wines are also handy for a mixed wine drink like a kir, or even sangria.Their destiny, as the poaching liquid for summer nectarines, could not be more rewarding. The fruit is mixed with berries, and the wine, sweetened with sugar, is enriched with berry purée and reduced to a sauce. Whether to use white or red depends on the berries you select. Do not skimp on the chilling time; overnight would not be a mistake. It improves the dessert.
Provided by Florence Fabricant
Categories dessert
Time 1h
Yield 4 servings on its own, 6 to 8 with ice cream
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 300, UnsaturatedFat 1 gram, Carbohydrate 53 grams, Fat 1 gram, Fiber 8 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 41 grams
POACHED NECTARINES
A Martha Stewart recipe. A friend wanted to know the nutritional information, so I'm putting it up here.
Provided by Emmalyn
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine wine, sugar, cinnamon sticks, lemon peel, and 5 cups water. Place over medium heat, and stir until sugar is dissolved. Gently place nectarines in the liquid. Add more water if needed to cover nectarines. Place a square of cheesecloth over the fruit, and top with a small plate to keep fruit submerged.
- Increase heat to high, and bring liquid to a boil. Reduce to a simmer, and cook until nectarines are tender but not soft, about 5 minutes. Remove nectarines from liquid, and allow to cool
- Return liquid to a boil, and cook until reduced to a syrup that will coat the back of spoon, about 20 minutes. Remove from heat, and cool.
- Cut nectarines in half, and remove pit. Place two halves on serving plate. Drizzle with syrup. Top each half with a dollop of crème fraîche and a sprig of mint.
Nutrition Facts : Calories 376.8, Fat 3.2, SaturatedFat 1.8, Cholesterol 10.3, Sodium 8.7, Carbohydrate 67.6, Fiber 2.3, Sugar 61.8, Protein 1.7
BAKED NECTARINES & RASPBERRIES WITH ALMONDS & HONEY
One of the simplest ways to showcase summer fruit, this dessert is finished with a crunchy amaretti biscuit and flaked almond topping
Provided by Jane Hornby
Categories Dessert, Treat
Time 45m
Number Of Ingredients 11
Steps:
- Mix the wine and honey, and stir to dissolve. Halve and stone the nectarines, and place them, flesh-side up, in a medium ceramic baking dish. Crush the biscuits well, then add the yolk, 2 tbsp of the wine mixture and the flaked almonds. Mix together, then spoon into the nectarines where the stones were. Use all of the mixture.
- Scatter the sugar over the nectarines, then top each mound of biscuit mixture with a little knob of butter. Pour the remaining wine and honey around - but not over - the fruit, add 1 tbsp water, then tuck in the vanilla pod. Can now be chilled for up to 4 hrs.
- Heat oven to 180C/160C fan/gas 4. Bake the nectarines for 30 mins until the fruit is soft and the biscuit filling is crisp and golden. Carefully stir the raspberries through the pan juices, then leave to cool for 15 mins before serving with cream.
Nutrition Facts : Calories 253 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 34 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
PEACHES IN RED WINE
Steps:
- Put wine in a glass or stainless-steel bowl. Add sugar and stir to dissolve, then add lemon zest, nutmeg, ginger and black pepper. Chill well.
- Peel peaches and cut into 1/2-inch wedges. Cover with plastic wrap and chill.
- To serve, pour 1/3 to 1/2 cup chilled wine mixture into 4 to 6 wide-mouthed wineglasses or coupes. Add sliced peaches to each glass, dividing them evenly. Garnish each portion with a few blackberries, if desired.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 0 grams, Carbohydrate 21 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 0 milligrams, Sugar 16 grams
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