- serves 4 people
- preparation 5 minutes
- cooking 15 minutes
- difficulty Easy level
Ingredients
- 4 nectarines, washed, halved
- 1 cinnamon quill
- 4 whole cloves
- 1 cup mavrodaphne sweet wine
- 4 tbsp caster sugar
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Instructions
Place all the ingredients in a small saucepan, excluding the sugar. Bring to a simmer and cook for 10 minutes.
Remove the nectarines, cinnamon quill and cloves and transfer to a bowl. Place the liquid on the stove over high heat and add the sugar. Stir well. Cook for a further 5 minutes, until the liquid reduces slightly and thickens.
Pour over the nectarines and serve with honey yoghurt on the side.
Text © 2013 Maria Benardis
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
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