Roasted Nectarines With Mulled Wine Sauce Recipes

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ROAST DUCK LEGS WITH RED WINE SAUCE



Roast duck legs with red wine sauce image

It's almost impossible to overcook duck legs - so try this rich, slow-roasted dish

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 1h20m

Number Of Ingredients 6

4 ducks legs
½ tsp five spice powder
bunch of rosemary sprigs
4 fat garlic cloves
half a bottle of red wine
2 tbsp redcurrant or quince jelly

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Put the duck legs in one layer in a roasting tin on a bed of rosemary sprigs and garlic cloves. Sprinkle with salt and five-spice powder. Roast for 1 hr.
  • Bring the wine and jelly to a gentle simmer, stirring to dissolve the jelly, then continue to simmer for 5 mins. When the duck has been cooking for an hr remove from the oven and spoon off almost all the fat (save it for roast potatoes), then pour the wine mixture around it and return to the oven for 10-15 mins to finish cooking and reduce the sauce.

Nutrition Facts : Calories 473 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 48 grams protein, Sodium 0.51 milligram of sodium

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.

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