Nectarines with Port

Nectarines

Combine 1-cup port or other sweet red wine, 2-tablespoons sugar and one, (3-inch) cinnamon stick.

Cook over medium-high heat for ten minutes or until reduced to about 1/3 cup. Remove from heat; discard cinnamon.

Meanwhile divide six (not-peeled), sliced nectarines among six dessert dishes.

Spoon port mixture over nectarines and garnish with fresh mint (if desired).

Notable Note Nectarines can be used in the same ways as peaches, except if someone peels a peach because they object to eating the fuzz, they do not need to peel a nectarine. The nectarine skins can also be left on when making pies, cobblers and fresh fruit salads, etc.

See also: Nectarines; Nectarine Food Facts

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