Nectarines with Red Wine-Raspberry Sauce Recipe

Nectarines with Red Wine-Raspberry Sauce Recipe

  • 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
  1. 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.)
  2. Arrange 1 nectarine, slices overlapping in circle, on each of 6 plates. Spoon sauce over, garnish with fresh mint sprigs and serve.
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