Nectarines With Red Wine Raspberry 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.

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.

NECTARINE-RASPBERRY CRUMBLE

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.

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!

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.

WARM RASPBERRY RED WINE SAUCE FOR FISH, CHICKEN, OR PORK

Steps:

• Combine wine and raspberries in a large sauce pan and stir often, crushing berries as the liquid heats up.
• Bring to a boil for 3 or so minutes.
• Lower liquid to a simmer and reduce, stirring often, until the sauce is thick and syrupy.
• Stir in sugar to taste. It should taste tart, not sour and not sweet like jelly.
• Stir in chipotle powder to taste.
• Set aside to cool.
• Drizzle sauce over grilled cedar planked salmon or atop other fish, chicken or pork.
• Enjoy!