Nectarine marinade with rosé d'Anjou - Nest in Normandy Dieppe

Nectarine marinade with rosé d’Anjou

Ingredients: Yields 4 servings

From the fresh produce market:
4 nectarines
1 lime zest
4 mint leaves

From the grocery store:
50cl rosé d’Anjou wine

From your larder:
1 clove
4 tbsp. caster sugar
1 vanilla pod
1 sachet of vanilla sugar
1 tsp. pepper

  •      Split the vanilla pod in half lengthwise.
  •      Remove the zest of a lime.
  •      Pour the wine into a pan along with the sugar, clove, pepper and the lime zest.  Bring to the boil  for 5 minutes.  Add the whole nectarines, washed but not peeled.  Bring to the boil again.  Remove and peel the fruit.
  •      Place the fruit back on the heat (don’t let the nectarines overlap in the pan).  Cover and simmer on a gentle heat for 25 minutes.
  •      Pour into a fruit dish.  Once cool, remove the clove and the lime zest and place in the fridge.
  •      Decorate with fresh mint leaves before serving in individual dishes.