Recipe - Nectarines In Cointreau Raspberry Caramel

8 Nectarines, Firm And Ripe
1 One half cup Sugar
8 ounce Raspberries
One half cup Contreau Or Grand Mariner

Slit nectarine skins with a sharp knife and plunge fruit into boiling water
for 30 seconds. Remove with a slotted spoon and peel. Halve and remove
stones. Combine sugar with One half cup water in a saucepan and stir over heat,
without boiling, until sugar dissolves. Bring to the boil and cook until
golden. Remove from heat and, protecting your hand from steam, stir in 1
One half cups extra water. Stir over low heat until smooth and well combined,
remove from heat, add raspberries and stand for 5 minutes. Process until
smooth. Return to saucepan and bring to medium boil.

Reduce heat, add nectarines and simmer for 35 minutes, or until lightly
poached. Pack nectarines into sterilized jars. Stir Cointreau into
raspberry syrup and pour over fruit. Seal while hot and refrigerate for up
to 2 weeks before using. Serve at room temperature with chilled mascarpone
and crisp wafer biscuits, if desired.

Serves 8. Bon Appetit Exec. Chef Magnus Johansson ~ From: Sherree
Johansson Formatted for MC by Sharon F. Klinger, tmvm93b@prodigy.com

Recipe by: Bon Appetit Posted to MCRecipe Digest V1 #622 by Nancy Berry
nlberry@prodigy.net on May 29, 1997