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.
- 6 nectarines
- 118.29 ml soft brown sugar
- 40 g butter
- 354.88 ml red wine
- 6 whole cloves
- 1 cinnamon stick
- 2 whole star anise
- 3 cm piece orange zest
- 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.
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.
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!!!!!