Nectarines and Berries in Wine Sauce

• 1 pint raspberries or blackberries, rinsed
• 2 cups dry white or red wine
• 1/2 cup sugar
• 4 large firm but ripe nectarines, quartered, pits removed and reserved
• Juice of 1/2 lemon
• 3 tablespoons framboise or blackberry brandy, optional
• Mint sprigs, for garnish

1. Puree half the raspberries or blackberries by forcing them through a sieve or potato ricer to eliminate seeds.
2. Place the wine (with raspberries, use white; with blackberries, red) in a 3-quart saucepan.
3. Stir in the sugar, bring to a slow simmer and add the nectarines and pits.
4. Simmer until the fruit is just tender, about 3 minutes.
5. Transfer the nectarines to a bowl with a slotted spoon, draining well.
6. Discard the pits.
7. Stir berry puree into the pan.
8. Bring wine with berry puree to a boil and cook about 15 minutes, until reduced to about 3/4 cup.
9. Remove from heat and stir in the lemon juice and framboise or brandy, if using.
10. Allow to cool 30 minutes.
11. Mix the remaining berries with the nectarines.
12. Pour the sauce over the fruit and refrigerate several hours, or overnight.
13. Serve on its own or over ice cream, garnished with mint.

raspberries, dry white, sugar, nectarines, lemon, framboise, sprigs

Taken from cooking.nytimes.com/recipes/1014190 (may not work)