Nectarines in Cointreau Raspberry
Yield
8 servingsPrep
15 minCook
25 minReady
8 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
nectarines
firm and ripe |
|
| 1 ½ | cups |
sugar
|
|
| 8 | Ounces |
raspberries
|
*
|
| ½ | cup |
contreau
or grand marnier |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
nectarines
firm and ripe |
|
| 355 | ml |
sugar
|
|
| 8 | Ounces |
raspberries
|
*
|
| 118 | ml |
contreau
or grand marnier |
* |
Directions
Slit nectarine skins with a sharp knife and plunge fruit into boiling water for 30 seconds.
Remove with a slotted spoon and peel.
Halve and remove stones.
Combine sugar with ½ cup water in a saucepan and stir over heat, without boiling, until sugar dissolves.
Bring to the boil and cook until golden.
Remove from heat and, protecting your hand from steam, stir in 1½ cups extra water.
Stir over low heat until smooth and well combined, remove from heat, add raspberries and stand for 5 minutes.
Process until smooth. Return to saucepan and bring to medium boil.
Reduce heat, add nectarines and simmer for 3 to 5 minutes, or until lightly poached.
Pack nectarines into sterilized jars.
Stir Cointreau into raspberry syrup and pour over fruit.
Seal while hot and refrigerate for up to 2 weeks before using.
Serve at room temperature with chilled mascarpone and crisp wafer biscuits, if desired.
Serves 8.
