Nectarines and Berries in Wine Sauce

By Florence Fabricant

Published August 2, 2011

  • Melina Hammer for The New York Times
Media 1 of 1
Total Time
1 hour
Rating
4(27)
Comments
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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.

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Ingredients

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

FOR THE NECTARINES AND BERRIES IN WINE SAUCE

  • 1 pint raspberries or blackberries, rinsed

  • 2 cups dry white or red wine

  • ½ cup sugar

  • 4 large firm but ripe nectarines, quartered, pits removed and reserved

  • Juice of ½ lemon

  • 3 tablespoons framboise or blackberry brandy, optional

  • Mint sprigs, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings on its own)

54 grams carbs; 336 calories; 1 gram fat; 8 grams fiber; 6 milligrams sodium; 3 grams protein; 41 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. FOR THE NECTARINES AND BERRIES IN WINE SAUCE

    1. Step 1

      Purée half the raspberries or blackberries by forcing them through a sieve or potato ricer to eliminate seeds.

    2. Step 2

      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.

    3. Step 3

      Bring wine with berry purée to a boil and cook about 15 minutes, until reduced to about ¾ 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.

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Ratings

4 out of 5
27 user ratings
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Comments

Austin Val

Fantastic - and delicious with vanilla ice cream. I made it exactly as written. I did find that reducing the wine with the berry purée took a lot longer than 15 minutes.

Dave

Made this for company. One person barely touched the dessert, another kept trying to cut the nectarine sections into smaller pieces and was stymied by the skins. In my opinion, cooking the nectarines in wine sauce destroyed their wonderfully fresh flavor and texture. They didn't taste like nectarines any more, more like canned fruit compote. I felt this was a waste of glorious summer fruit

Peter

Switched pears for nectarines and lime juice for lemon juice. Seasoned with black pepper and 2-3 dashes of Angostura bitters. Served with mandelbiskvier as a garnish.

Austin Val

Fantastic - and delicious with vanilla ice cream. I made it exactly as written. I did find that reducing the wine with the berry purée took a lot longer than 15 minutes.

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