Author and cook Maria Benardis shares a recipe for poaching nectarines using a Greek wine called mavrodaphne, which is a sweet fortified wine, great for cooking savoury or sweet dishes.
- 4 nectarines, washed, halved
- 1 cinnamon quill
- 4 whole cloves
- 1 cup mavrodaphne sweet wine
- 4 tbsp caster sugar
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.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
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