When you combine two of summer's best fruits into one delicious sauce, the result tastes amazing on just about any dessert. It can certainly replace other syrups for your ice cream, and it's also delicious drizzled over a slice of pound cake.
For syrup, in a 6- to 8-quart heavy pot combine water, orange peel, orange juice, sugar, and cinnamon. Bring to boiling over medium-high heat, stirring to dissolve sugar. Boil gently, uncovered, about 3 minutes or until syrupy, stirring occasionally. Stir in lemon juice.
Add nectarine wedges to syrup in pot, stirring to coat; return to boiling. Cook for 1 minute. Remove from heat. Gently stir in raspberries.
Using a slotted spoon, gently pack fruit into hot sterilized wide-mouth pint canning jars, evenly distributing nectarines and raspberries, leaving a 1/2-inch headspace. Ladle syrup into jar to cover fruit, maintaining the 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands. (You might have leftover syrup.)
Process filled jars in a boiling-water canner for 20 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
For an easy dessert sauce, whirl fruit and syrup in a blender until smooth. Serve over cake, ice cream, or cheesecake.
(0 g saturated fat,
0 g polyunsaturated fat,
0 g monounsaturated fat),
0 mg cholesterol,
1 mg sodium,
31 g carbohydrates,
3 g fiber,
26 g sugar,
1 g protein.