Poached Nectarines with Honey Ice Cream

If you can't find honey ice cream, soften a quart of high-quality vanilla ice ceam and stir in 2 Tbsp. honey, then refreeze for about 3 hours.

  • Makes: 6 servings
  • Prep: 25 mins
  • Cook: 12 mins
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Poached Nectarines with Honey Ice Cream
Ingredients
2
cups Muscato wine
1/2
cup water
2
tablespoons sugar
1
vanilla bean, halved lengthwise
6
small nectarines, halved and pitted
1
pint purchased honey ice cream
1
tablespoon honey
 
Fresh mint leaves (optional)
Directions
  1. In a large saucepan combine wine, water, sugar and the vanilla bean. Bring just to a simmer. Add nectarines. Return to a simmer. Cook, uncovered, over medium-low heat for 7 minutes or until just tender, turning nectarines once or twice. Transfer to a serving bowl. Let cool 10 minutes. Return the cooking liquid to a simmer. Simmer until liquid has reduced by half, about 5 minutes.
  2. To serve, remove and discard vanilla bean. Scoop ice cream and drizzle with honey. Top with poached nectarines and the reduced syrup. Add mint leaves, if desired.
Nutrition Facts (Poached Nectarines with Honey Ice Cream)
    Per serving:
  • 352 kcal cal.,
  • 13 g fat
  • (7 g sat. fat,
  • 0 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 66 mg chol.,
  • 48 mg sodium,
  • 45 g carb.,
  • 2 g fiber,
  • 39 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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