Nectarines With Red Wine Raspberry Sauce Recipes

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 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.

RASPBERRY-NECTARINE PARFAITS WITH WARM PEACH SABAYON

Steps:

• Toss nectarines, 2 cups raspberries, and 1/4 cup sugar in medium bowl. Let stand until juices form, about 5 minutes.
• Whisk egg yolks, nectar, liqueur, salt, and 1/4 cup sugar in large metal bowl to blend. Place bowl over saucepan of boiling water; whisk until mixture is thick and thermometer inserted into center registers at least 160°F, about 6 minutes.
• Divide fruit mixture among 4 large glasses. Spoon warm peach sabayon over. Garnish with remaining berries and sliced almonds, if desired.

NECTARINE SAUCE

Steps:

• Put ginger in bowl of a food processor and chop as finely as possible.
• Add nectarines and puree. Add lemon juice and sugar to taste (nectarines vary in sweetness and acidity).

RASPBERRY RED WINE SAUCE

Steps:

• Mix sugar and cornstarch in 1 1/2-quart saucepan. Stir in wine. Heat to boiling; boil 4 to 6 minutes, stirring occasionally, until mixture begins to thicken.
• Stir in raspberries. Heat to boiling; boil 3 to 4 minutes or until mixture thickens.
• Strain sauce; cool. Store covered in refrigerator up to 2 weeks.