A simple, elegant recipe for poached nectarines that is delicious and light. Serve it alone or over nondairy ice cream. You can use the leftovers in the morning with porridge or oatmeal.
Reprinted from Plantpower Way: Italia by arrangement with Avery Books, a member of Penguin Group (USA) LC, A Penguin Random House Company. © 2018, Julie Piatt and Rich Roll.
- 2 cups red wine
- 1 cup coconut sugar
- 7 cups ripe medium nectarines with skins, pitted and sliced into wedges
- 1 teaspoon whole cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly squeezed lemon juice
- Chamomile flowers or any edible flowers
In a medium saucepan over medium heat, place the wine and bring to a medium boil. Add the coconut sugar. Stir until dissolved.
Add the nectarines and whole cloves. Stew for 15 minutes or until the wine reduces down to form a glaze.
Remove the pan from the heat and stir in the cinnamon and lemon juice.
Transfer the mixture to a serving bowl and garnish with flowers.
- See more of VegKitchen's fruity compositions
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