Nectarines And Berries In Wine Sauce Food

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.

ROASTED NECTARINES WITH MULLED WINE SAUCE

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.

NECTARINES, PLUMS, AND BLUEBERRIES IN LEMONY GINGER ANISE SYRUP

Steps:

• With a vegetable peeler remove three 3 x 1/2-inch pieces zest from lemon. In a saucepan bring water to a boil with zest, gingerroot, star anise, sugar, and 1 teaspoon lemon juice and simmer, stirring, until sugar is dissolved. Cool syrup and discard star anise. Syrup may be made 2 days ahead and chilled, covered.
• Halve and pit nectarines and plums. Cut nectarines into wedges. In a bowl toss cut fruit together with blueberries, syrup, and remaining lemon juice. Mixture may be made 8 hours ahead and chilled, covered.

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!

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 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.

BERRY NECTARINE SALAD

Steps:

• In a large bowl, toss nectarines with sugar, lemon juice and ginger. Refrigerate, covered, 1 hour, stirring once., Drain nectarines, reserving juices. Gradually beat reserved juices into cream cheese. Gently combine nectarines and berries; serve with cream cheese mixture.