If nectarines are unavailable, use peaches.

Ingredients

• 10 nectarines (white fleshed are nice here)
• 750 ml bottle fruity Pinot Noir
• 1 cup sugar
• 3-4 vanilla pods or 1 tsp vanilla essence

Method

1. Cut the nectarines in half and remove the stone if wished. Place the nectarines in a large saucepan in one layer.
2. Scatter over the sugar and vanilla pods and pour over the wine. Bring to a very gentle simmer and poach the fruit over a low heat turning occasionally in the wine for about 15 minutes. Cooking time will depend on the ripeness of the fruit. I tend to keep the lid on during the cooking process.
3. Remove the fruit and set aside. Simmer the wine syrup until it has reduced by half. Return the fruit to the wine and allow to cool. Refrigerate until required, but do not serve too chilled as the fruit and syrup will have more flavour if the chill has been taken off.

Cooks Tips

These nectarines can also be made in advance and frozen for use on Christmas Day. Remove from the freezer the night before and defrost in the fridge.