Nectarines And Berries In Wine Sauce Recipes
NECTARINES AND BERRIES IN WINE SAUCE
I have kept a box of white wine in my refrigerator and red in the pantry almost since these easily dispensed wines first became available. Need a half-cup, a cup or more for a recipe? It's at hand, ready to go into the pot, and there's also some always ready to go into the cook.About the only time I serve the wines is on an informal occasion, for example if someone wants a glass of white when everybody else is drinking red. The wines are also handy for a mixed wine drink like a kir, or even sangria.Their destiny, as the poaching liquid for summer nectarines, could not be more rewarding. The fruit is mixed with berries, and the wine, sweetened with sugar, is enriched with berry purée and reduced to a sauce. Whether to use white or red depends on the berries you select. Do not skimp on the chilling time; overnight would not be a mistake. It improves the dessert.
Provided by Florence Fabricant
Categories dessert
Time 1h
Yield 4 servings on its own, 6 to 8 with ice cream
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 300, UnsaturatedFat 1 gram, Carbohydrate 53 grams, Fat 1 gram, Fiber 8 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 41 grams
NECTARINES AND BERRIES WITH FLAVORED WHIPPED CREAM
Macerated desserts are simply fruit steeped in a flavored sugar syrup, wine, liquor, vinegar or citrus juice, usually for a couple of hours or overnight. During the process, the fruit becomes slightly softer, its flavor infused with spices, juices or wine. Fruit can be nicely complemented not only by a simple sugar syrup, but also by orange or lemon juice, wine, liqueurs and vinegar. Any soft fruit, like bananas, mangoes or papayas, should be added at the end. Basil or mint leaves, orange or lemon zest and star anise will also add some zing.
Provided by Karen Baar
Categories easy, quick, dessert
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large nonreactive bowl, mix the fruit, vinegar, sugar and pinches of salt and pepper. Let sit uncovered in refrigerator for 30 minutes.
- Combine cream, sugar, lavender, orange zest and another pinch of salt, and whip until soft peaks form.
- Put fruit into serving bowls, and spoon a bit of whipped cream on top. Garnish with mint.
Nutrition Facts : @context http, Calories 654, UnsaturatedFat 16 grams, Carbohydrate 57 grams, Fat 48 grams, Fiber 12 grams, Protein 7 grams, SaturatedFat 29 grams, Sodium 127 milligrams, Sugar 43 grams
BRANDIED BERRIES AND NECTARINES
Steps:
- Halve the nectarines, and discard pits. Slice nectarines, and place them in a bowl. Toss with lemon juice.
- Press half the blackberries and raspberries through a fine sieve into a small saucepan. Add sugar, and heat gently, just until sugar has dissolved, 3 to 4 minutes. Stir in the brandy.
- Mix remaining blackberries, raspberries and optional blueberries with nectarine slices. Pour sauce over fruit, and mix gently. Cover and refrigerate until ready to serve.
- Spoon fruit into large stemmed goblets, and garnish with mint and a dollop of creme fraiche, if desired, before serving.
Nutrition Facts : @context http, Calories 115, UnsaturatedFat 0 grams, Carbohydrate 21 grams, Fat 1 gram, Fiber 5 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 15 grams
NECTARINES IN RED WINE
This is a stunningly simple, grown-up way to enjoy perfectly ripe nectarines, or peaches
Provided by Barney Desmazery
Categories Dinner, Lunch, Treat
Time 10m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 199 calories, Carbohydrate 35 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
NECTARINES WITH RED WINE-RASPBERRY SAUCE
Categories Fruit Dessert Valentine's Day Low Fat Quick & Easy Low Sodium Raspberry Nectarine Red Wine Bon Appétit
Yield Serves 6
Number Of Ingredients 6
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.
ROASTED NECTARINES WITH MULLED WINE SAUCE
Such a delcious way to use fresh nectarines. Served with custard, ice-cream or youghurt. I found this recipe in the paper and this is such a lovely dessert for summer, it would make for a lovely light dessert during the Christmas period, the spices just compliment the nectarines so well. I am also going to try this with plums. I removed the skins after cooking, the skins come off so well, and looks better for presentation.
Provided by Tisme
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
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.
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