Nectarine Red Wine Sauce Food

NECTARINE-RED WINE SAUCE

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 AND BERRIES IN WINE SAUCE

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.

NECTARINES WITH RED WINE-RASPBERRY SAUCE

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.

SPICED NECTARINE SAUCE

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!

RED WINE SAUCE

Steps:

• Pour the fat out of the pan you cooked your steaks in, but don't clean it. Place the pan back on the heat with half the butter and the shallots and sizzle for 2 mins to soften. Stir in the flour and cook to a sandy paste, then splash in the vinegar and simmer for a moment. Pour in the wine and stir, scraping any sticky bits off the bottom of the pan. Bring to the boil and bubble for a minute, then whisk in the mustard and then the stock.
• Boil the sauce down to about 200ml in total, then taste and season. Whisk in the remaining butter and the parsley, plus any resting juices from the steaks. Serve the steaks on warm plates and spoon the sauce over the top.

POACHED NECTARINES

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.

NECTARINE SAUCE

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).

DELICIOUS RED WINE SAUCE

Steps:

• Cook onions in butter until soft.
• Stir in flour and cook for one minute.
• Add the rest of the ingredients and simmer for 5 minutes.
• Never let sauce boil.

NECTARINES IN 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.