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Brandied Nectarines

  • 20 m
  • 20 m
EatingWell Test Kitchen
“Perfumed with vanilla and brandy, these nectarines are elegant in their simplicity. Use only perfectly ripe, juicy fruit.”


    • ½ cup brandy, preferably Cognac
    • 2 tablespoons sugar
    • 1-inch piece vanilla bean
    • 4 medium nectarines, halved and pitted


  • 1 Stir together brandy and sugar in a skillet large enough to hold the nectarines in a single layer. Add vanilla bean. Place nectarines cut-side down in the skillet and bring to a simmer over low heat. (Be careful working over a gas burner, as the warm brandy is quite flammable.) Cover the pan and simmer the nectarines until just tender when pierced with a skewer, 10 to 15 minutes. Check occasionally to be sure the nectarines are not sticking to the bottom of the pan.
  • 2 Remove the pan from the heat, uncover and let cool briefly; slip off and discard the nectarine skins if they come away easily. Transfer the nectarines cut-side up to a serving dish and spoon the syrup over the top. Serve warm.
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