Recipe - Nectarines With Port

1 cup Ruby port or other sweet red
wine
2 tablespoon Sugar
1 Cinnamon stick, (3inch)
6 md Unpeeled nectarines, each
cut into 16 wedges, (11/2
pounds)
Fresh mint sprigs,
(optional)

Combine first 3 ingredients in a saucepan; place over mediumhigh heat, and
cook 10 minutes or until reduced to One fourth cup plus 2 tablespoons. Remove from
heat; discard cinnamon.

Spoon 1 tablespoon wine mixture into each of 6 compotes; top with 16
nectarine wedges.

Per serving: 333 Calories; 2g Fat (6% calories from fat); 4g Protein; 64g
Carbohydrate; 0mg Cholesterol; 8mg Sodium

Serving Ideas : Garnish with fresh mint, if desired.

Recipe by: Cooking Light, June 1994, page 116

Posted to MCRecipe Digest V1 #418 by igor@digex.net on Jan 28, 1997.