Nectarines take on an exotic flavor when cooked with cardamom,ginger, and white wine, while brown sugar gives the sauce a caramel note. Serve it as you would apple-sauce or pear sauce-with grilled fish like halibut or salmon, roasted chicken, or grilled pork chops.
MAKES: 4 Cups
INGREDIENTS:
- 1 cup sweet white wine, such as Riesling or Chenin Blanc
- 1 cup firmly packed dark brown sugar
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 8 ripe nectarines, peeled, halved, and pitted
INSTRUCTIONS:
- In the pressure cooker, combine the wine, sugar, cardamom, and ginger, stirring to dissolve the sugar.
- Add the nectarines and spoon the liquid over the fruit.
- Lock the lid in place and cook at high pressure for 5 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Puree the nectarines with an immersion blender or in the food processor.
- Cool completely before transferring to airtight containers.
- Store in the refrigerator for up to 1 week or in the freezer for up to 3 months.
