Friday, September 5, 2014
Michael Symon's Honey Nectarines
3/4 c dry white wine or white grape juice (the grape juice would obviously make them a little sweeter, something to consider)
Juice of 3 limes
1/4 c honey
1 shallot, minced
12 nectarines, pitted and quartered
3 T chopped fresh mint
3 T pine nuts
Bring the juice or wine, lime juice, honey, and shallot to a simmer in large pan over medium heat. Add the nectarines and cook until the mixture is syrupy, about 20 minutes. Gently stir in the mint and pine nuts. Serve hot or at room temperature.
We had this as a side dish, but Michael Symon also suggests using this as an ice cream topping, and that would be fabulous.