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Poached nectarines in rosé wine

Recipe from: 2/5/1998 12:00:00 AM
Ingredients 5
Servings 6


  • 750
    semi-sweet rosé wine
  • 1
    juice and julienned rind of an orange
  • 1
    juice and julienned rind of a lemon
  • 90
    castor sugar or more if desired
  • 12
    nectarines, rinsed


Heat the wine, citrus rind and juice, sugar and 300 ml water in a large saucepan. Stir until the sugar has dissolved and bring to the boil. Boil rapidly for 5 minutes. Reduce the heat, add the fruit and simmer gently for 5 minutes or until the fruit is just tender. Cover and cool. Remove the citrus rind carefully and gently transfer the nectarines to a serving dish. Pour over the syrup and chill until ice cold. Serve with clotted cream and Italian biscuits (biscotti) or finger biscuits. Serves 6.

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