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).
- 2 cups red wine
- 1 cup coconut sugar
- 7 cups ripe medium nectarines with skins (pitted and sliced into wedges)
- 1 tsp whole cloves
- 1 tsp ground cinnamon
- 1 tsp freshly squeezed lemon juice
- Chamomile flowers or other edible flowers
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.
Calories: 383kcal | Carbohydrates: 77g | Fat: 1g | Sodium: 1mg | Potassium: 7mg | Fiber: 4g | Sugar: 67g | Vitamin A: 700IU | Vitamin C: 19mg | Calcium: 10mg | Iron: 0.7mg