Nectarines and Berries in Wine Sauce
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
- 1pint raspberries or blackberries, rinsed
- 2cups dry white or red wine
- ½cup sugar
- 4large firm but ripe nectarines, quartered, pits removed and reserved
- Juice of ½ lemon
- 3tablespoons framboise or blackberry brandy, optional
- Mint sprigs, for garnish
For the Nectarines and Berries in Wine Sauce
Preparation
For the Nectarines and Berries in Wine Sauce
- Step 1
Purée half the raspberries or blackberries by forcing them through a sieve or potato ricer to eliminate seeds.
- Step 2
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.
- Step 3
Bring wine with berry purée to a boil and cook about 15 minutes, until reduced to about ¾ 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.
Private Notes
Cooking Notes
Fantastic - and delicious with vanilla ice cream. I made it exactly as written. I did find that reducing the wine with the berry purée took a lot longer than 15 minutes.
Switched pears for nectarines and lime juice for lemon juice. Seasoned with black pepper and 2-3 dashes of Angostura bitters. Served with mandelbiskvier as a garnish.
Fantastic - and delicious with vanilla ice cream. I made it exactly as written. I did find that reducing the wine with the berry purée took a lot longer than 15 minutes.
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