Nectarines In Cointreau Raspberry Caramel

Nectarines In Cointreau Raspberry Caramel

Recipe By : Bon Appetit

8 Preparation Time :

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.

8. Bon Appetit - Exec. Chef Magnus Johansson

Johansson Formatted for MC by Sharon F. Klinger, tmvm93b

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