Nectarines in White Zinfandel with Ice Cream

Nectarines in White Zinfandel with Ice Cream Recipe

Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Nectarines in White Zinfandel with Ice Cream is a delightful and refreshing dessert that combines the sweetness of nectarines with the crispness of white zinfandel wine. The addition of creamy ice cream adds a luxurious touch to this simple yet elegant dish.

History

This recipe is a modern twist on the classic poached fruit dessert. Poaching fruit in wine has been a popular cooking technique for centuries, as it allows the fruit to absorb the flavors of the wine while retaining its natural sweetness. The addition of ice cream to this dish adds a creamy and indulgent element that takes it to the next level.

Ingredients

4 nectarines, each cut into 12 wedges
0.33 cup of sugar
2 cups of white zinfandel wine or non-alcoholic white zinfandel
1 pt (473 ml) of pistachio ice cream

How to prepare

Combine nectarines and sugar in a bowl.
Let the mixture stand for 30 minutes to allow the sugar to dissolve.
Add zinfandel, cover, and refrigerate for 4 hours.
Drain the liquid into a saucepan and cook for 15 minutes, or until it is reduced to the consistency of maple syrup.
Refrigerate the syrup.
To serve, spoon the nectarines and syrup onto serving plates.
Top with ice cream.

Variations

Try using peaches or plums instead of nectarines for a different flavor profile.
Add a sprinkle of cinnamon or nutmeg to the nectarines for a warm and spicy twist.
Top the dessert with chopped nuts or granola for added crunch.

Cooking Tips & Tricks

Be sure to use ripe nectarines for this recipe, as they will be sweeter and juicier.

- Make sure to let the nectarines marinate in the wine and sugar mixture for at least 4 hours to allow the flavors to meld together.

- When reducing the liquid to make the syrup, be sure to watch it carefully to prevent it from burning.

- Serve the nectarines and syrup warm over the ice cream for a delicious contrast of temperatures.

Serving Suggestions

Serve Nectarines in White Zinfandel with Ice Cream as a light and refreshing dessert after a summer meal. Pair it with a glass of white zinfandel wine for a perfect end to the evening.

Cooking Techniques

The key cooking technique for this recipe is poaching the nectarines in the white zinfandel wine and sugar mixture. This allows the fruit to absorb the flavors of the wine while becoming tender and juicy.

Ingredient Substitutions

If you don't have white zinfandel wine, you can use another sweet white wine such as Riesling or Moscato. You can also substitute the nectarines with peaches or plums for a different flavor.

Make Ahead Tips

You can prepare the nectarines and syrup ahead of time and refrigerate them until ready to serve. Just be sure to warm them up slightly before serving over the ice cream.

Presentation Ideas

Serve Nectarines in White Zinfandel with Ice Cream in elegant glass bowls or on decorative plates for a beautiful presentation. Garnish with fresh mint leaves or a sprinkle of powdered sugar for a finishing touch.

Pairing Recommendations

This dessert pairs well with a glass of white zinfandel wine or a sparkling wine such as Prosecco. The fruity and floral notes of the wine complement the sweetness of the nectarines and the creaminess of the ice cream.

Storage and Reheating Instructions

Store any leftover nectarines and syrup in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan before serving over ice cream.

Nutrition Information

Calories per serving

Each serving of Nectarines in White Zinfandel with Ice Cream contains approximately 250 calories.

Carbohydrates

Each serving of Nectarines in White Zinfandel with Ice Cream contains approximately 40 grams of carbohydrates.

Fats

Each serving of Nectarines in White Zinfandel with Ice Cream contains approximately 10 grams of fat.

Proteins

Each serving of Nectarines in White Zinfandel with Ice Cream contains approximately 2 grams of protein.

Vitamins and minerals

Nectarines are a good source of vitamin C, vitamin A, and potassium. White zinfandel wine contains antioxidants that may have health benefits when consumed in moderation.

Alergens

This recipe contains dairy from the ice cream, so it may not be suitable for those with lactose intolerance or dairy allergies.

Summary

Nectarines in White Zinfandel with Ice Cream is a moderately high-calorie dessert that is rich in carbohydrates and fats. It is a sweet treat that should be enjoyed in moderation.

Summary

Nectarines in White Zinfandel with Ice Cream is a delicious and elegant dessert that is perfect for summer entertaining. The combination of sweet nectarines, crisp white wine, and creamy ice cream creates a harmonious and indulgent treat that is sure to impress your guests. Enjoy this delightful dish as a refreshing end to any meal.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was a warm summer day, and I was visiting my dear friend Eleanor in her beautiful garden. As we sat at her outdoor table, sipping on glasses of chilled White Zinfandel, she suddenly got a mischievous twinkle in her eye.

"Let me show you something special," she said, disappearing into her kitchen. Moments later, she emerged with a bowl of sliced nectarines, glistening with a fragrant syrup. She spooned them over scoops of vanilla ice cream and drizzled the whole concoction with the remaining syrup. The combination of sweet, juicy nectarines and creamy ice cream, all bathed in the light, floral notes of the wine, was absolutely divine.

I couldn't believe how delicious it was. Eleanor explained that she had come up with the recipe herself, inspired by a similar dessert she had tried at a fancy restaurant. She generously shared the recipe with me, and I knew I had to add it to my collection of culinary treasures.

Over the years, I have made this dessert countless times, always to rave reviews from friends and family. There is something so special about the way the flavors of the nectarines and the wine meld together, creating a symphony of taste that is both sophisticated and comforting.

I have since shared this recipe with many others, passing it along like a precious heirloom. Each time I make it, I am reminded of that sunny day in Eleanor's garden, of the laughter and friendship that filled the air. Food has a way of connecting us to the past, of preserving memories in a way that is both tangible and ephemeral.

As I sit here now, in my own kitchen, preparing a batch of nectarines in White Zinfandel with ice cream, I am filled with a sense of gratitude for all the wonderful people and experiences that have shaped my love of cooking. Each recipe in my collection tells a story, a tale of discovery and delight that I am honored to pass on to future generations.

So, the next time you find yourself with a basket of ripe nectarines and a bottle of White Zinfandel, I urge you to give this dessert a try. Let the flavors mingle and dance on your tongue, and savor the memories that will surely come flooding back. And remember, the best recipes are not just about the food itself, but about the love and joy that go into creating them. Happy cooking!