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Nectarines with Red Wine-Raspberry Sauce

1 750-ml bottle dry red wine (such as Cabernet Sauvignon)
1 cup (generous) frozen unsweetened raspberries
1/2 cup sugar
1 vanilla bean, split lengthwise
6 nectarines, pitted, thinly sliced in wedges
Fresh mint sprigs


Bring first 4 ingredients to boil in heavy large saucepan over high heat, stirring until sugar dissolves. Cook until reduced to sauce consistency, stirring occasionally, about 22 minutes. Strain sauce; cool. (Can be prepared up to 2 days ahead. Cover and refrigerate.) Arrange 1 nectarine, slices overlapping in circle, on each of 6 plates. Spoon sauce over, garnish with fresh mint sprigs and serve.

Source: www.epicurious.com