Prep. Time: 5 minutes
Cooking time: 15 minutes
Ingredients:
• 4 medium-sized ripe nectarines, stones removed and cut into sixths
• 1 cup rose´ wine (red or white will also do)
• 4 – 5 cloves
• 4 – 5 cardamom pods (gently pressed in a pestle and mortar so that they crack open to release their full flavor)
• ½ cinnamon stick
• 1 teaspoon vanilla extract/paste (essence will also do)
• 2 – 3 tablespoons sugar
Method:
- In a medium-sized saucepan on med-high heat, add the wine, cloves, cardamom, cinnamon, vanilla and sugar (all ingredients except the nectarines). Bring to the simmer and reduce the heat to low-medium.
- Meanwhile, cut around the center of each nectarine and pull apart into two halves. Remove the stone, and then slice each half into three of four slices.
- Add the nectarines to the wine syrup and leave to simmer for a further 10 – 15 minutes. Taste the syrup intermittently, checking that the sweetness is to your taste – add more sugar if not.
- Serve with vanilla ice cream or a good dollop of mascarpone (as per the picture). Can be made up to 1 day in advance, stored in airtight container in the fridge, and then re-heated gently before serving. Also works well with frozen berries direct from the freezer. I usually peel apples or pears before poaching, but not nectarines, peaches or figs.
http://blogs.food24.com/sarahgraham/2012/03/16/rose%C2%B4-poached-nectarines-with-mascarpone/