Brandied Berries And Nectarines

• 4 large ripe nectarines
• Juice of 1/2 lemon
• 1/2 pint each blackberries and raspberries, or 1 pint of blackberries only
• 2 tablespoons sugar
• 1/4 cup blackberry brandy
• 1/2 cup blueberries, optional
• 6 sprigs fresh mint
• Creme fraiche, optional

1. Halve the nectarines, and discard pits.
2. Slice nectarines, and place them in a bowl.
3. Toss with lemon juice.
4. Press half the blackberries and raspberries through a fine sieve into a small saucepan.
5. Add sugar, and heat gently, just until sugar has dissolved, 3 to 4 minutes.
6. Stir in the brandy.
7. Mix remaining blackberries, raspberries and optional blueberries with nectarine slices.
8. Pour sauce over fruit, and mix gently.
9. Cover and refrigerate until ready to serve.
10. Spoon fruit into large stemmed goblets, and garnish with mint and a dollop of creme fraiche, if desired, before serving.

nectarines, lemon, blackberries, sugar, blackberry brandy, blueberries, mint, creme fraiche

Taken from cooking.nytimes.com/recipes/5945 (may not work)