Nectarines And Berries In Wine 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.

SUMMER FRUITS TERRINE OR BODACIOUS BERRIES IN WINE JELLY!

Steps:

• In addition to the ingredients, you will also need two 2 lb (900 g) loaf tins, 7½ x 4¾ inches x 3½ inches deep (19 x 12 cm x 9 cm deep), preferably non-stick but anyway with a good surface.
• First, prepare the fruit: remove the stalks and halve the strawberries if they are any larger than a quail's egg. Then mix the fruits together in a large bowl, being very gentle to avoid bruising them.
• In a small saucepan heat half the rosé wine until it begins to simmer, then whisk the sugar and gelatine into it. Make sure that everything has dissolved completely before adding the remaining wine and the lime juice. Then pour the liquid into a jug and allow it to cool. While that is happening, lay the mixed fruit in one of the loaf tins - and it is worth arranging the bottom layer with the smallest, prettiest-shaped fruit as this will be on top when the terrine is turned out.
• Next, pour all but 5 fl oz (150 ml) of the liquid over the fruit. Now lay a sheet of clingfilm over the tin, place the other tin directly on top, then put two unopened tins of tomatoes or something similar to act as weights into the top tin and put the whole lot into the fridge for about 1 hour, or until it has set. Then warm up the remaining 5 fl oz (150 ml) wine mixture and pour it over the surface of the terrine. Re-cover with clingfilm and return to the fridge overnight to set firm.
• When you are ready to serve, turn out the terrine by dipping the tin very briefly in hot water and inverting it on to a plate. Use a very sharp knife (also dipped first into hot water) to cut it into slices. Serve with red berry coulis, chilled pouring cream, crème fraîche or Greek yoghurt.

ROASTED NECTARINES WITH MULLED WINE SAUCE

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.