INGREDIENTS

INSTRUCTIONS

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, tmvm93b@prodigy.com
Recipe by: Bon Appetit Posted to MC-Recipe Digest V1 #622 by Nancy Berry
<nlberry@prodigy.net> on May 29, 1997

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