In a medium-sized saucepan on medium-high heat, add the wine, cloves, cardamom, cinnamon, vanilla and sugar (all ingredients except the nectarines). Bring to a simmer and reduce the heat to low.
Meanwhile, cut around the centre of each nectarine and pull apart into two halves. Remove the stone, and then slice each half into three of four slices.
Add the nectarines to the wine syrup and leave to simmer for a further 10-15 minutes. Taste the syrup intermittently, checking that the sweetness is to your taste – add more sugar if desired.
Serve with a good dollop of mascarpone or vanilla ice cream.
Can be made up to 1 day in advance, stored in an airtight container in the fridge, and then re-heated gently before serving.
Reprinted with permission of Sarah Graham
. To view Sarah Graham
's blog, click here.