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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
1Stir 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.
2Remove 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.