- Serves: 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.
|2||cups||peaches peeled, pit removed and chopped (about 3 peaches)|
|2||cups||nectarines, stone removed and chopped (about 3 nectarines)|
|1 1/2||cups||Muscat Canneli white wine|
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.