Poached Nectarine And Ginger Cakes

• 8 tbsp (1 stick) butter, softened
• 1 cup firmly packed brown sugar
• 3 None eggs
• 1/3 cup sour cream
• 1 cup flour
• 1/4 cup self-rising flour
• 2 tsp ground ginger
• 1/4 tsp ground cloves
• 1 tbsp demerara sugar
• 6 None nectarines
• 1 cup granulated sugar
• 2 cups dry white wine
• 1 None cinnamon stick
• 2 None star anise

1. For the poached nectarines, slice nectarine cheeks from each side of the pit. Discard the pits and remaining attached flesh. Stir the granulated sugar, wine, 2 cups water, cinnamon and star anise in a medium saucepan on high heat, without boiling, until the sugar dissolves. Bring to a boil. Add the nectarines; cover them with a small plate to keep nectarines submerged. Reduce the heat to low; simmer for 5 mins or until the nectarines are just tender. Remove the nectarines from the syrup. When cool enough to handle, peel away the skins. Cool completely.
2. Preheat the oven to 325u0b0F. Line a 12-cup muffin pan with paper liners.
3. Beat the butter and brown sugar in a large bowl with an electric mixer until light and fluffy. Beat in the eggs, one at a time, until combined. Stir in sour cream and sifted flours and spices. Spoon into muffin cups.
4. Working quickly, place the nectarine halves, cut-side down, on the batter. Using your fingers, push the nectarines down slightly into the batter. Sprinkle with demerara sugar.
5. Bake for 30 mins or until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.

butter, brown sugar, eggs, sour cream, flour, flour, ground ginger, ground cloves, sugar, nectarines, sugar, white wine, cinnamon stick, anise

Taken from recipes-plus.com/api/v2.0/recipes/34035 (may not work)