Poached Nectarines in red wine and spices from The Plantpower Way: Italia from Julie Piatt and Rich Roll. Elegant enough for entertaining, simple enough for a summer dessert any day of the week.
I’ve never been to Italy, but it’s on my bucket list. My husband and I always dream about how, once our kids are grown, we will travel the world. I truly do hope those dreams come true one day, but in the meantime we enjoy our cultural adventures through the culinary world.
This cookbook, The Plantpower Way: Italia: Delicious Vegan Recipes From The Italian Countryside by Julie Piatt and Rich Roll, is a celebration of Italy and all of it’s delicious flavors. This stunning Poached Nectarines recipe is just one of 125 inside the pages of this gorgeous book. And there is something for everyone in your whole family to love.
Keep reading to find out how to make these Poached Nectarines in red wine and for a full review of the cookbook.
Julie Piatt and Rich Roll
I first introduced you to Julie Piatt when I brought you a review of her cookbook, This Cheese Is Nuts. She and her husband, vegan endurance athlete Rich Roll, cowrote their first cookbook, the original The Plantpower Way.
They are both engrossed in plant based nutrition and wellness and “have inspired countless people to embrace a plant-based lifestyle and lead healthier, more vibrant lives.”
The PlantPower Way: Italia
When I think of Italian cuisine, I immediately think of all things pasta and pizza. And cheese. Cheese on everything. They even put cheeses in their desserts.
With this cookbook, Julie and Rich prove that traditional Italian food and flavors can be enjoyed without any dairy, eggs, or meat. “The Plantpower Way: Italia reveals a fresh, beautiful, and healthful side to Italian cooking.”
Let’s Take a Look Inside
There are 7 chapters in this cookbook. Here is a sampling of what you’ll find on those pages:
Blends and Breakfast ~ Tuscan Cantaloupe Basil Blend; Brown Rice Strawberry Risotto; Morning Polenta Porridge
Sauces, Spreads, and Cheeses ~ Walnut Porcini Cream Sauce; Almond Fennel Pesto; Olive and Sun-Dried Tomato Tapenade; Creamy Garlic Gorgonzola
Pizzas ~ Classic Family-Style Pizza; Pizza Margherita; Gorgonzola Fig Arugula Pizza
Antipasti and Contorni ~ Elegant Melon Carpaccio; Roasted Rosemary Potatoes with Black Truffle Oil; Blackened Balsamic Cauliflower; Cannellini Beans with Swiss Chard in Pistachio Oil
Pasta and Primo ~ Pasta with Porcini and Caramelized Onion Sauce; Spaghetti Arrabiata; Gluten Free and Dairy Free Gnocchi; Classic Eggplant Parmesan
Salads and Soups ~ Tuscan Kale Salad; Field Salad with Creamy Artichoke Ranch; White Bean Tomato Soup; Field Herb Minestrone
Desserts ~ Orange Chocolate Raw Pie; Espresso Ice Cream; Gluten Free and Dairy Free Tiramisu; Almond Meringue Cookies; and these dreamy Poached Nectarines in red wine reduction.
This is one super easy recipe, yet it seems so fancy. Ideal for any night of the week, as well as for entertaining.
It’s a great excuse to pop open a bottle of wine! This recipe only uses 2 cups of wine, so enjoy the rest with dinner. And then let the poached nectarines in red wine sauce reduce while you’re cleaning up dinner dishes and dessert will be ready when you are.
The poached nectarines are perfectly tasty on their own, but I added a scoop of dairy free vanilla ice cream and was in total heaven!
Gorgeous Photos from The Plantpower Way: Italia
Poached Nectarines in Red Wine Reduction
I hope you love these Poached Nectarines in Red Wine as much as I do. If you try them please come back and leave me a comment below with your feedback and star rating. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. And don’t forget to pick up a copy of The PlantPower Way: Italia today!
A simple, elegant recipe that is delicious and light. Serve it alone or over ice cream. You can use the leftovers in Morning Polenta Porridge (page 30).
In a medium saucepan over medium heat, place the wine and bring it to a boil. Add the coconut sugar. Stir until dissolved.
Add the nectarines and whole cloves. Stew for 15 minutes over medium-low heat or until the wine reduces down to form a glaze.
Remove the pan from the heat and stir in the cinnamon and lemon juice.
Transfer the mixture to a serving bowl and garnish with the edible flowers.
Recipe reprinted with permission from The Plantpower Way: Italia by Julie Piatt and Rich Roll; Penguin Random House LLC, 2018.
*Note from Veggie Inspired: I couldn't find edible flowers, which is why you don't see them here in the photos. This recipe was plenty delicious without them. Also, be sure to get a red wine that you love to drink. When it reduces down, the flavors will become stronger.
More Fruity Vegan Desserts to Love: