Brandied Berries And Nectarines

By Florence Fabricant

Published July 28, 1998

Total Time
20 minutes
Rating
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Ingredients

Yield:6 servings

  • 4 large ripe nectarines

  • Juice of ½ lemon

  • ½ pint each blackberries and raspberries, or 1 pint of blackberries only

  • 2 tablespoons sugar

  • ¼ cup blackberry brandy

  • ½ cup blueberries, optional

  • 6 sprigs fresh mint

  • Creme fraiche, optional

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

23 grams carbs; 123 calories; 1 gram fat; 5 grams fiber; 1 milligram sodium; 2 grams protein; 16 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. Step 1

    Halve the nectarines, and discard pits. Slice nectarines, and place them in a bowl. Toss with lemon juice.

  2. Step 2

    Press half the blackberries and raspberries through a fine sieve into a small saucepan. Add sugar, and heat gently, just until sugar has dissolved, 3 to 4 minutes. Stir in the brandy.

  3. Step 3

    Mix remaining blackberries, raspberries and optional blueberries with nectarine slices. Pour sauce over fruit, and mix gently. Cover and refrigerate until ready to serve.

  4. Step 4

    Spoon fruit into large stemmed goblets, and garnish with mint and a dollop of creme fraiche, if desired, before serving.

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Comments

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SaraW

Delicious. Used framboise instead of blackberry brandy and skipped the 2T sugar. Pureed the berries for the sauce in the food processor since it's annoying to clean the seeds out of the triple mesh sieve.

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