Oven Roasted Nectarines in Red Wine
Nectarines in red wine are the perfect make-ahead dessert for summer entertaining. The red wine melds with the juices of the fruit and the spices, producing a delicious syrup that is best licked straight off the spoon. Serve with thick cream or ice cream for the perfect end to dinner.
- 6 firm, but ripe, nectarines (or peaches) halved, and the stone removed.
- 500 ml (2 cups) Red wine
- 2 Tablespoons dark muscovado sugar
- 2 bay leaves preferably fresh
- 2 cinnamon quills
- 1 star anise
Pre-heat the oven to 200C (180C fan forced).
Place the nectarines cut side down in a large baking dish.
Gently pour the red wine into the dish. The wine should reach at least halfway up the side of the nectarine. If you want more syrup, add a little more red wine.
Sprinkle the sugar over the nectarines, allowing it to fall into the wine.
Tuck the bay leaves and spices amongst the fruit.
Bake for approximately 40 minutes, or until the fruit has softened and a glossy syrup has formed in the base of your baking tray. You can baste the fruit during the cooking process. I usually forget this step, and it doesn't seem to impact greatly on the end result.
Serve the nectarines warm, or at room temperature, with ice cream and lashings of thick cream.
Sugar: You may need to add more sugar if the fruit is not particularly sweet.
Baking dish: Use a dish that will comfortably fit the nectarines. You don't want too much room in the dish or you will need to use more wine to poach the fruit effectively. Conversely, do not cram the nectarines into too small a dish as the fruit will stew rather than bake.