*  Exported from  MasterCook  *

               Nectarines In Cointreau Raspberry Caramel

Recipe By     : Bon Appetit
Serving Size  : 8    Preparation Time :0:00
Categories    : Desserts                         Bon Appetit

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8                    Nectarines, Firm And Ripe
  1 1/2  Cups          Sugar
  8      Ounces        Raspberries
    1/2  Cup           Contreau Or Grand Mariner

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 1/2 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 1 1/2 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 3-5 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. Bon Appetit - Exec. Chef Magnus Johansson ~ From: Sherree
Johansson Formatted for MC by Sharon F. Klinger, [email protected]

                  - - - - - - - - - - - - - - - - - -

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.