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Nectarines in Cointreau Raspberry Caramel Recipe
Serves 8
Ingredients: 8 nectarines, firm and ripe
1 1/2 cups sugar
8 oz raspberries
1/2 cup Cointreau, or Grand Mariner
Instructions: 1. Slit nectarine skins with a sharp knife and plunge fruit into boiling water for 30 seconds.
2. Remove with a slotted spoon and peel.
3. Halve and remove stones.
4. Combine sugar with 1/2 cup water in a saucepan and stir over heat, without boiling, until sugar dissolves.
5. Bring to a boil and cook until golden.
6. Remove from heat and stir in 1 1/2 cups extra water.
7. Stir over low heat until smooth and well combined, remove from heat, add raspberries and let stand for 5 minutes.
8. Process until smooth.
9. Return to saucepan and bring to medium boil.
10. Reduce heat, add nectarines and simmer for 3 to 5 minutes, or until lightly poached.
11. Pack nectarines into sterilized jars.
12. Stir Cointreau into raspberry syrup and pour over fruit.
13. Seal while hot and refrigerate for up to 2 weeks before using.
14. Serve at room temperature with chilled mascarpone and crisp wafer biscuits, if desired.
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