Nectarines Poached in Spiced Red Wine
rec.food.recipes/Rebecca Radnor/1994
Yield: 4 servings

2 cups rich red wine, such as zinfandel or merlot
1/2 cup sugar
12 each: whole allspice, black peppercorns
2 whole cloves1 imported bay leaf
6 large, ripe, firm nectarines, halved and pitted

Combine the wine, sugar, allspice, peppercorns, cloves and bay leaf in a medium non-reactive saucepan. Heat the liquid to a boil over medium heat, stirring until the sugar dissolves, about 2 minutes.

Add the nectarines and simmer, turning them once or twice in the syrup, until just tender, about 8 minutes. With a slotted spoon, transfer the nectarines to a bowl, discarding any loosened peels. Set the pan over high heat, bring the syrup to a boil, and simmer briskly until it is reduced to 1 cup, about 6 minutes. Pour the syrup over the fruit, cool to room temperature, and refrigerate, covered, 24 to 48 hours.

To serve, divide the nectarines among 4 chilled dessert bowls. Strain the syrup over the fruit and serve cold.