Roasted Nectarines With Mulled Wine Sauce

Total Time
Prep 15 mins
Cook 30 mins

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.


  1. Preheat the oven to 200C (fanforced 180C).
  2. Put the nectarines in ovenproof casserole dish so they fit snugly.
  3. Scatter with the sugar and dot with the butter. Add the wine, spices and orange zest.
  4. Cover dish with foil and roast nectarines for 30 minutes, until the fruit is soft.
  5. Cool nectarines in the syrup, (I refrigerated and served cold).
  6. These can be served on their own or with either yoghurt, ice-cream or custard.


Most Helpful

I scaled back for 6 nectarines and my dish was a little on the big side but otherwise made as per recipe using a shiraz but when it came to the time I didn't feel like dessert so served up the the DM and DS - 2 nectarines each and a good dollop of french vanilla yoghurt and the juices (they tasted delectable - yes I had a taste) and they thoroughly enjoyed, thank you Tisme, made for Make My Recipe tag game.

I'mPat March 07, 2012

We love nectarines so this was a real winner Tis! I just kept poking them in until the casserole dish was full (10 nectarines!) then continued. I used a VERY light "butter" and it worked fine. After the nectarines were cooked, I tasted the sauce-it was good, but I knew it could be better, so I remove the fruit and reduced it by half-PERFECT!!!!!

JustJanS February 10, 2012

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