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Nectarines in Almond-Flavored Wine

Source of Recipe


From "Perfect Preserves" by Hilaire Walden






List of Ingredients



• 12 ripe but firm nectarines
  
• 2-1/4 cups sugar
  
• 3 cups dry white wine
  
• 3 Tbsp almond liqueur
  
• Brandy
  






Instructions



1. Immerse the nectarines in a pan of gently boiling water for 20 to 30 seconds. Immediately transfer all the nectarines to a bowl of cold water. When cool enough to handle, remove the skins with a sharp knife or your fingers. Cut 3 or 4 of the nectarines in half and remove the pits. Crack the pits and take out the inner kernels.
   
   
2. Put the kernels, sugar and wine in a saucepan and heat gently, stirring, until the sugar has dissolved. Heat just to the simmering point, and simmer gently for 8 minutes.
   
   
3. Add the nectarines to the syrup, in batches if necessary, and poach 5 minutes for the halved fruit, 10 minutes for the whole fruit.
   
   
4. Using a slotted spoon, immediately transfer the nectarines to warm, sterilized jars.
   
   
5. When all the nectarines have been packed, boil the syrup for 10 minutes. Discard the kernels and add the almond liqueur. Pour the syrup evenly into the prepared jars. Add brandy to top the jars off, and swirl them to expel any air bubbles; seal, and leave until cool. Label and store in a cool, dark, dry place for 2 months before eating. (Keeps for at least 1 year.)
   
   Makes 8 cups.