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Monday, September 10, 2007

Nectarines in Red Wine

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This very simple dessert reminds me so much of a chunky sangria with it's perfectly ripe nectarines layered with caster sugar and fresh basil and then a light red chilled wine poured over the top. It's great as a light dessert after a grilled meal. What's even better is you can serve the red wine steeped nectarines over vanilla ice cream for a more substantial dessert, then drink the wine! Two for one!













Nectarines in Red Wine


3 Nectarines, halved, stoned, and finely sliced
4 Oz. caster or superfine sugar
1/4 cup fresh basil, shredded
1/2 bottle chilled light red wine-I used a Pinot Noir

In four wine glasses, layer the slices of nectarines in the glasses, sprinkle with the sugar and basil leaves. Continue layering and sprinkling sugar and basil in each glass, then pour over the wine and let sit in the refrigerator for about 20 minutes.

To serve, remove glasses from the refrigerator and stir each one to dissolve the sugar. Top with more wine. Serves 4

Recipe from BBC Good Food, August 2007


















Nectarines and peaches are interchangeable and the only difference is the skin of the nectarine is smooth and doesn't have to peeled like the peach. Nectarines ripen at room temperature much better than peaches which are quite fragile. Good quality nectarines will be large and firm, but not rock hard. They should have a sweet fruit
smell with no blemishes or soft spots.

3 comments:

Kelly Mahoney said...

Wow, the color they take on is so lovely. What a classy light dessert.

Susan said...

When my parents visited a couple of weeks ago, I made peaches in wine, since it has always been one of my dad's favorites. Next time, I'll try nectarines, so thanks!

Lynnylu said...

Kelly-I love the color, too.

Susan-I'll have to try the peaches-sounds good.

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