Nectarines with Red Wine-Raspberry Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
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 |
Directions:
1. 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.)
2. Arrange 1 nectarine, slices overlapping in circle, on each of 6 plates. Spoon sauce over, garnish with fresh mint sprigs and serve.
3. Per serving; calories, 190; fat, 1 g; sodium, 6 mg; cholesterol, 0 mg Nutritional analysis provided by Bon Appétit
|
|