Nectarines in Cointreau Raspberry

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.