Slit nectarine skins with a sharp knife and plunge fruit into boiling water for 30 seconds. Remove with a slotted spoon and peel. Halve and remove stones. Combine sugar with 1/2 cup water in a saucepan and stir over heat, without boiling, until sugar dissolves. Bring to the boil and cook until golden. Remove from heat and, protecting your hand from steam, stir in 1 1/2 cups extra water. Stir over low heat until smooth and well combined, remove from heat, add raspberries and stand for 5 minutes. Process until smooth. Return to saucepan and bring to medium boil. Reduce heat, add nectarines and simmer for 3-5 minutes, or until lightly poached. Pack nectarines into sterilized jars. Stir Cointreau into raspberry syrup and pour over fruit. Seal while hot and refrigerate for up to 2 weeks before using. Serve at room temperature with chilled mascarpone and crisp wafer biscuits, if desired. Serves 8. Bon Appetit - Exec. Chef Magnus Johansson ~ From: Sherree Johansson Formatted for MC by Sharon F. Klinger, firstname.lastname@example.org Recipe by: Bon Appetit Posted to MC-Recipe Digest V1 #622 by Nancy Berry
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|Serving Size: 1 Serving (141g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 2 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 0.3mg||0 %|
|Potassium 45.1mg||1 %|
|Total Carbohydrate 115.9g||34 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 114g|
|Protein 0.3g||0 %|
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Calories per serving: 450
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