Ingredients Jump to Instructions ↓

  1. 1 (10-oz) package frozen red raspberries in syrup, thawed

  2. 1/4 cup sugar

  3. 2 Tbsp water

  4. 2 ripe nectarines, halved and pitted

  5. 1 pt peach sorbet

  6. 1/2 pt raspberry sorbet Garnish: fresh raspberries

Instructions Jump to Ingredients ↑

  1. Purée raspberries in syrup in blender. Scrape through a fine-mesh sieve into a bowl to discard seeds; set aside.

  2. Combine sugar and water in small nonstick skillet and place over medium-high heat. When sugar is dissolved and it starts to boil, add nectarines, cut side down. Continue to boil sugar mixture until it starts to caramelize and turn a deep golden brown, about 6 minutes, swirling pan occasionally. Remove from heat; carefully turn nectarines over and spoon caramel from skillet over cut sides.

  3. To serve: Place a scoop of peach sorbet into each of 4 dessert bowls; nestle a nectarine, cut side up, on top of sorbet. Place a mini-scoop of raspberry sorbet in pit cavity of each nectarine. Drizzle with raspberry sauce and fresh raspberries if desired.


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