Nectarines With Red Wine Raspberry Sauce Recipes

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NECTARINES AND BERRIES IN WINE SAUCE



Nectarines and Berries in Wine Sauce image

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

1 pint raspberries or blackberries, rinsed
2 cups dry white or red wine
1/2 cup sugar
4 large firm but ripe nectarines, quartered, pits removed and reserved
Juice of 1/2 lemon
3 tablespoons framboise or blackberry brandy, optional
Mint sprigs, for garnish

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

NECTARINE-RASPBERRY CRUMBLE



Nectarine-Raspberry Crumble image

This crumble tastes best warm with vanilla ice cream - my family gobbles it up in minutes every single time.

Provided by gartenfee

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h10m

Yield 6

Number Of Ingredients 10

3 ½ pounds nectarines
1 (6 ounce) container fresh raspberries
2 tablespoons white sugar
¾ cup brown sugar
7 tablespoons unsalted butter, room temperature and cut into chunks
¾ cup all-purpose flour
½ cup rolled oats
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bring a large pot of water to a boil. Submerge nectarines for about 30 seconds. Remove with a slotted spoon and let cool until safe to handle. Peel, halve, remove pit, and slice. Combine sliced nectarines, raspberries, and white sugar in a bowl. Transfer to a baking dish.
  • Combine brown sugar, butter, flour, oats, cinnamon, nutmeg, and salt in a bowl. Rub between your fingers to create streusel. Sprinkle streusel evenly over fruit.
  • Bake in the preheated oven until crumble is lightly browned, 45 to 60 minutes.

Nutrition Facts : Calories 454.9 calories, Carbohydrate 79.4 g, Cholesterol 35.6 mg, Fat 15.1 g, Fiber 7.8 g, Protein 5.8 g, SaturatedFat 8.7 g, Sodium 107.2 mg, Sugar 53.4 g

NECTARINE-RED WINE SAUCE



Nectarine-Red Wine Sauce image

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

1 cup dry red wine
1 cup sugar
1/2 cup water
1 3-inch cinnamon stick
1 3x1/2-inch strip lemon peel
1 3x1/2-inch strip orange peel
3 1/2 cups 1/2-inch cubes nectarines with peel (from 4 to 5 medium)

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 WITH RED WINE-RASPBERRY SAUCE



Nectarines with Red Wine-Raspberry Sauce image

Categories     Fruit     Dessert     Valentine's Day     Low Fat     Quick & Easy     Low Sodium     Raspberry     Nectarine     Red Wine     Bon Appétit

Yield Serves 6

Number Of Ingredients 6

1 750-ml bottle dry red wine (such as Cabernet Sauvignon)
1 cup (generous) frozen unsweetened raspberries
1/2 cup sugar
1 vanilla bean, split lengthwise
6 nectarines, pitted, thinly sliced in wedges
Fresh mint sprigs

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.

RASPBERRY RED WINE CRANBERRY SAUCE



Raspberry Red Wine Cranberry Sauce image

Red wine, raspberries, and cinnamon make for a special - yet still surprisingly simple - homemade cranberry sauce. Tart, just a bit jammy, and warmly spiced. Love!

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 5

12 ounces fresh or frozen cranberries
6 ounces fresh or frozen raspberries
1/2 cup honey + more to taste (can substitute granulated sugar [will not be refined-sugar free] or pure maple syrup)
3/4 cup red zinfandel wine (not white zinfandel!)
1/2 teaspoon ground cinnamon

Steps:

  • Rinse cranberries and discard any unripe or shriveled berries. Pick over raspberries and do the same. Place in a medium saucepan over medium heat. Add 1/2 cup honey, zinfandel, and cinnamon.
  • Cook uncovered, stirring occasionally, until cranberries pop and the sauce has thickened, about 20 minutes. Taste and add additional honey until the sauce has reached your desired level of sweetness. Remove from heat and let cool. Serve.
  • Keeps for up to one week refrigerated in an airtight container, or for up to two months in the freezer.

FRESH NECTARINES DRIZZLED WITH A RASPBERRY ORANGE SAUCE



Fresh Nectarines Drizzled With a Raspberry Orange Sauce image

This makes a wonderful light summer dessert. Blueberries, cherries or grapes may be substituted for the raspberries if desired. Another recipe from the Community cookbook.

Provided by Baby Kato

Categories     Dessert

Time 5m

Yield 2 serving(s)

Number Of Ingredients 7

2 nectarines, medium size, sweet, juicy and ripe
1/2 cup cream cheese, softened
1 1/2 teaspoons lemon juice
1 cup raspberries, fresh, sweet
1 tablespoon Grand Marnier, liquer (may use more if desired)
icing sugar (to garnish)
2 mint sprigs (to garnish)

Steps:

  • Slice the fruit in half and remove the pit.
  • Form the cream cheese into a ball to fit inside the nectarine, it should be slightly larger than the original pit.
  • Place in one half of the fruit, brush the fruit with the lemon juice to prevent browning if not serving right away.
  • Puree the raspberries, press threw a strainer, stir in the liquer and taste for sweetness, if necessary add some icing sugar and mix well.
  • When ready to serve, spoon the puree onto the plate, place half the fruit with the cream cheese onto the puree. Now place the other half of the nectarine so that it is slightly overlapping on top.
  • Drizzle with a little of the raspberry puree and sprinkle with icing sugar and garnish with the mint.
  • Enjoy.

Nutrition Facts : Calories 293.7, Fat 20.7, SaturatedFat 11.2, Cholesterol 63.8, Sodium 186.8, Carbohydrate 24.9, Fiber 6.4, Sugar 15.9, Protein 5.7

NECTARINES IN RED WINE



Nectarines in red wine image

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

3 nectarines , halved, stoned and finely sliced
100g caster sugar
small handful basil leaf , shredded
½ bottle chilled Beaujolais or other light red wine

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

RASPBERRY RED WINE SAUCE



Raspberry Red Wine Sauce image

Four ingredients and 15 minutes is all you need to make this raspberry-red wine sauce.

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 15m

Yield 5

Number Of Ingredients 4

1 cup sugar
1 tablespoon cornstarch
1 1/2 cups red wine
1 package (12 ounces) frozen unsweetened raspberries, thawed

Steps:

  • Mix sugar and cornstarch in 1 1/2-quart saucepan. Stir in wine. Heat to boiling; boil 4 to 6 minutes, stirring occasionally, until mixture begins to thicken.
  • Stir in raspberries. Heat to boiling; boil 3 to 4 minutes or until mixture thickens.
  • Strain sauce; cool. Store covered in refrigerator up to 2 weeks.

Nutrition Facts : Calories 150, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1/4 Cup, Sodium 5 mg

ROASTED NECTARINES WITH MULLED WINE SAUCE



Roasted Nectarines With Mulled Wine Sauce image

Such a delcious way to use fresh nectarines. Served with custard, ice-cream or youghurt. I found this recipe in the paper and this is such a lovely dessert for summer, it would make for a lovely light dessert during the Christmas period, the spices just compliment the nectarines so well. I am also going to try this with plums. I removed the skins after cooking, the skins come off so well, and looks better for presentation.

Provided by Tisme

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

6 nectarines
1/2 cup soft brown sugar
40 g butter
1 1/2 cups red wine
6 whole cloves
1 cinnamon stick
2 whole star anise
3 cm piece orange zest

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.

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