- 2 cups fruity white wine
- 250 g castor sugar
- 6 medium-sized blushing nectarines
- 1 tablespoon gelatine or 1/2 tablespoon agar-agar
Combine wine and castor sugar in a saucepan, stir until sugar is dissolved and boil gently for 5 minutes. Rinse fruit (do not peel!) and add to pan.
Simmer the fruit gently until it is tender and the skins have released a deep rose colour – approximately 20 – 30 minutes. By now you will have a very fragrant kitchen. Lift fruit out of pot and set aside to cool.
Method using gelatine: To dissolve the gelatine, pour 4 tablespoons hot water in a small bowl and add gelatine. Strain wine syrup into a bowl and add gelatine.
Stir until the gelatine is dissolved and the mixture is clear. Pour into glasses, stand until the mixture reaches room temperature and place in fridge to set.
This should take approximately 2 hours. Serves with peeled, sliced nectarines and mascarpone cheese or crème fraîche.
Method using agar-agar: Follow instructions up to the point where the fruit is removed from the syrup. Place pot back on moderate heat and add agar-agar.
Stir until agar-agar is dissolved and mixture is clear. Boil gently for 5 minutes. Strain mixture and pour into glasses. This mixture will set at room temperature within 2 hours.