Nectarines With Red Wine Raspberry Sauce Recipes

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ROASTED NECTARINES WITH MULLED WINE SAUCE



Roasted Nectarines With Mulled Wine Sauce image

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.

Provided by Tisme

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

6 nectarines
1/2 cup soft brown sugar
40 g butter
1 1/2 cups red wine
6 whole cloves
1 cinnamon stick
2 whole star anise
3 cm piece orange zest

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.

NECTARINES AND BERRIES IN WINE SAUCE



Nectarines and Berries in Wine Sauce image

I have kept a box of white wine in my refrigerator and red in the pantry almost since these easily dispensed wines first became available. Need a half-cup, a cup or more for a recipe? It's at hand, ready to go into the pot, and there's also some always ready to go into the cook.About the only time I serve the wines is on an informal occasion, for example if someone wants a glass of white when everybody else is drinking red. The wines are also handy for a mixed wine drink like a kir, or even sangria.Their destiny, as the poaching liquid for summer nectarines, could not be more rewarding. The fruit is mixed with berries, and the wine, sweetened with sugar, is enriched with berry purée and reduced to a sauce. Whether to use white or red depends on the berries you select. Do not skimp on the chilling time; overnight would not be a mistake. It improves the dessert.

Provided by Florence Fabricant

Categories     dessert

Time 1h

Yield 4 servings on its own, 6 to 8 with ice cream

Number Of Ingredients 7

1 pint raspberries or blackberries, rinsed
2 cups dry white or red wine
1/2 cup sugar
4 large firm but ripe nectarines, quartered, pits removed and reserved
Juice of 1/2 lemon
3 tablespoons framboise or blackberry brandy, optional
Mint sprigs, for garnish

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.

Nutrition Facts : @context http, Calories 300, UnsaturatedFat 1 gram, Carbohydrate 53 grams, Fat 1 gram, Fiber 8 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 41 grams

NECTARINE SAUCE



Nectarine Sauce image

Provided by Barbara Kafka

Categories     quick, condiments

Time 10m

Yield 2 cups

Number Of Ingredients 4

1 slice fresh ginger, peeled, about the size of a quarter
4 medium-size nectarines (about 1 1/4 pounds), peeled, quartered and pitted
6 tablespoons fresh lemon juice, approximately
6 tablespoons dark-brown sugar, approximately

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).

Nutrition Facts : @context http, Calories 113, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 24 grams

RED WINE-RASPBERRY SORBET



Red Wine-Raspberry Sorbet image

Provided by David Lebovitz

Categories     Wine     Berry     Fruit     Dessert     Freeze/Chill     Fourth of July     Vegetarian     Mother's Day     Father's Day     Backyard BBQ     Frozen Dessert     Raspberry     Red Wine     Summer     Anniversary     Birthday     Shower     Party     Fat Free     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 quart (1 liter)

Number Of Ingredients 4

1 cup (200 g) sugar
3/4 cup (180 ml) water
1 bottle (750 ml) fruity red wine, such as Merlot, Zinfandel, or Beaujolais
3 cups (15 ounces/400 g) raspberries

Steps:

  • In a medium saucepan, bring the sugar, water, and red wine to a boil and let boil for 1 minute, stirring to dissolve the sugar. Remove from the heat and add the raspberries. Cover and let steep for 1 hour.
  • To purée the berries and remove the seeds, using a rubber spatula, press the mixture through a mesh strainer set over a medium bowl or pass it through a food mill fitted with a fine disk into a medium bowl. Cover and refrigerate until thoroughly chilled.
  • Freeze in an ice cream machine according to the manufacturer's instructions.
  • Variation:
  • For a lighter-tasting sorbet, use rosé in place of the red wine.

NECTARINE-RASPBERRY PIE



Nectarine-Raspberry Pie image

Provided by Rose Levy Beranbaum

Categories     Berry     Dessert     Bake     Picnic     Raspberry     Nectarine     Summer     Family Reunion     Potluck

Yield Serves 8

Number Of Ingredients 9

Flaky Cream Cheese Pie Crust for a 2-crust 9-inch pie
8 cups (sliced) nectarines, rinsed (5 to 6 large), pitted and sliced but not peeled
1 tablespoon freshly squeezed lemon juice
3/4 cup sugar
a pinch of salt
1 tablespoon finely grated lemon zest
2 tablespoons cornstarch
1 tablespoon kirch
1 cup raspberries

Steps:

  • Make the dough:
  • Remove the dough for the bottom crust from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.
  • On a floured pastry cloth or between two sheets of lightly floured plastic wrap, roll the bottom crust 1/8 inch thick or less and large enough to cut a 12-inch circle. Transfer it to the pie pan. Trim the edge almost even with the edge of the pan. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours.
  • Make the filling:
  • Place the sliced nectarines in a large bowl and sprinkle them with the lemon juice. Sprinkle on the sugar and salt and toss them gently to mix evenly. Allow to macerate for a minimum of 30 minutes and maximum of 1 hour.
  • Transfer the nectarines and their juices to a colander suspended over a bowl to capture the liquid. The mixture will exude a full cup of juice.
  • In a small saucepan (preferably lined with a nonstick surface), over medium-high heat, boil down this liquid to 1/2 cup, or until syrupy and lightly carmelized. Swirl the liquid but do not stir it. (Alternatively, spray a 4 cup heatproof measure with nonstick vegetable spray, add the liquid, and boil it in a microwave, about 12 minutes on high). Allow it to cool for about 10 minutes or until warm.
  • Meanwhile, transfer the nectarines to a bowl and toss them with the lemon zest and cornstarch until all traces of the cornstarch have disappeared. Stir the Kirsch into the cooled syrup and pour it over the nectarines, tossing gently. Transfer the nectarine mixture to the pie shell and top with the raspberries.
  • Roll out the top crust large enough to cut a 12-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle.
  • Moisten the edges of the bottom crust with water and place the top crust over the fruit. Tuck the overhang under the bottom crust border and press down all around the top to seal it. Crimp the border using a fork or your fingers and make about 5 evenly spaced 2-inch slashes starting about 1 inch from the center and radiating toward the edge. Cover the pie loosely with plastic wrap and refrigerate it for 1 hour before baking to chill and relax the pastry. This will maintain flakiness and help to prevent distortion.
  • Preheat oven to 425°F at least 20 minutes before baking. Set an oven rack at the lowest level and place a baking stone or baking sheet on it before preheating. Place a large piece of greased foil on top to catch bubbling juices.
  • Set the pie directly on the foil-topped baking stone and bake for 45 to 55 minutes or until the juices bubble thickly through the slashes and the nectarines feel tender but not mushy when a cake tester or small knife is inserted through a slash. After 30 minutes, protect the edges from overbrowning with a foil ring. cool the pie on a rack for at least 3 hours before cutting.
  • Store:
  • Room temperature, up to 2 days.
  • Pointers for success:
  • - The nectarines should be ripe but firm so they maintain their texture in a pie. If squishy, they lose their character.
  • - As you slice the nectarines, toss them occasionally with the sugar mixture to coat to prevent them from turning brown.
  • - The liquid must not be hot when added to the nectarines because it could cause the cornstarch to lump.
  • - Be sure to put a sheet of foil under the pie pan, as there is always a little spillover with this much fruit.
  • - For a truly crisp bottom crust, bake the pie directly on the floor of the oven for the first 30 minutes.

NECTARINES WITH RED WINE-RASPBERRY SAUCE



Nectarines with Red Wine-Raspberry Sauce image

Categories     Fruit     Dessert     Valentine's Day     Low Fat     Quick & Easy     Low Sodium     Raspberry     Nectarine     Red Wine     Bon Appétit

Yield Serves 6

Number Of Ingredients 6

1 750-ml bottle dry red wine (such as Cabernet Sauvignon)
1 cup (generous) frozen unsweetened raspberries
1/2 cup sugar
1 vanilla bean, split lengthwise
6 nectarines, pitted, thinly sliced in wedges
Fresh mint sprigs

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.

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