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Nectarines in a white wine syrup

Recipe from: 10/1/1994 12:00:00 AM
Ingredients 7
Servings 0


  • 6
    firm ripe nectarines
  • 40
    castor sugar
  • 275
    sweet marsala wine
  • 1
    cinnamon stick
  • 5
    vanilla essence
  • 5
  • freshly whipped cream


1. Halve the nectarines and remove their stones. Place nectarines in a bowl and pour over about 750 ml boiling water; after 30 seconds, drain and slip off their skins. 2. Place the nectarines in a shallow baking dish, mix the sugar and marsala in a jug and pour it over the nectarines. 3. Add the cinnamon stick and vanilla, then place the dish in the centre shelf of the oven and bake without covering for 35 to 40 minutes. 4. Remove nectarines from the pan and drain the juices into a saucepan. Mix the cornflour with a little cold water then add it to the saucepan, whisk over gentle heat until slightly thickened. Then pour syrup back over the nectarines and leave to cool. Cover and refrigerate the nectarines for 24 hours to allow the flavour to develop fully. 5. Serve with whipped cream.

Read more on: bake  |  fruit

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