Frangelico Poached Nectarines

Frangelico Poached Nectarines

Jane is sick today.  :-(  That means we are home together, resting and playing.  I wanted to make her something delicious, and something of a treat for my husband too, as I was a little short with him earlier today, with sick not listening 2 year olds and uppity old women at the doctor's office.  Given my Irish guilt...I looked around to see what I could make for us.  The way to a heart and all...

Whole Foods had nectarines on sale... so there we go.

I bought a bunch of these the other day, thinking, maybe a pie? A crumble? A crisp?  But nope.  They were destined for a delicious sugary syrup and poaching.  Here you go folks, a match made in heaven: buttery and velvety nectarines and a rich almond Frangelico... Whoa!  Top with your favorite whipped topping (dairy or non-) and you have yourself a very classy, easy and tasty dish.  Not too terrible for you either, given its crisp/crumble/pie counterparts.  :-)

The Holy Nectar of Frangelico...

Ingredients:

However many nectarines (or other fruit: pears, peaches, etc.) you want.  I did 7
1 1/2 cups Sugar
2 tablespoons Vanilla
1/4 cup Frangelico liqueur.
Water










Directions:

1.) With a paring knife, lightly score an "X" on the bottom of the nectarines.  This will let you get a fingernail under it to peel them later.

2.) Place them in a large enough pot that the water can cover them.  Combine water, vanilla, frangelico and sugar.  Bring to a boil over medium-high heat, then cover and reduce to a simmer.  Simmer for 10-15 minutes, or until the fruit is tender and you can easily pierce them.

3.) Remove from heat, and with a slotted spoon, place/transfer the nectarines to a bowl.  Let cool.  (15-20 min.) When they are cool enough to handle, peel them.

4.) Place them in a serving container or storage container and then pour as much of the delicious liquid back into that container with them.  They can float around in there for a few days.  :-) YUM.