Serving Size : 12
Preparation Time : 10 minutes
Total Cooking time: 10 minutes
This is a wonderful summertime treat, perfect for topping a scoop of rich vanilla bean ice cream, or served in a small bowl in the center of a plate of French toast that has been dusted with powdered sugar as a beautiful alternative to syrup. Even a couple tablespoons draped over a simple bowl of cottage cheese makes for an elegant and visually pleasing not to mention delicious breakfast or midday to midnight snack.
| Amount | Measure | Ingredients for Chicken Stock |
| 2 | cups | peaches peeled, pit removed and chopped (about 3 peaches) |
| 2 | cups | nectarines, stone removed and chopped (about 3 nectarines) |
| 4 | tbsp | sugar |
| 1/4 | cup | corn syrup |
| 2 | tbsp | lemon juice |
| 1 1/2 | cups | Muscat Canneli white wine |
| 2 | tbsp | peach schnapps |
| 3 | tbsp | cornstarch |
To prepare:
Place the chopped peaches and nectarines in a medium saucepan over moderate heat; add in the sugar and corn syrup, stirring frequently. When sauce begins to simmer add in the lemon juice, the schnapps, and ½ cup of the Muscat wine simmer 5 minutes or until sauce thickens slightly. Using a potato masher, break the fruit up somewhat (it should take on a blush pink tone from the nectarine skins) then whisk the cornstarch and remaining wine together and add to the peaches return to a gentle boil to thicken. Remove from heat and let cool slightly. Serve warmed as a sauce for ice cream or over pancakes or French toast, even as a topping for cottage cheese.
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