Ingredients
2 cups white wine
1 cup sugar
6 cinnamon sticks
2 2-by-1/2-inch pieces lemon peel
4 medium nectarines (about 1 3/4 pounds), slightly underripe
Creme fraiche, for serving
Fresh mint sprigs, for serving
Preparation
In a medium saucepan, combine wine, sugar, cinnamon sticks, lemon peel, and 5 cups water. Place over medium heat, and stir until sugar is dissolved. Gently place nectarines in the liquid. Add more water if needed to cover nectarines. Place a square of cheesecloth over the fruit, and top with a small plate to keep fruit submerged.
Increase heat to high, and bring liquid to a boil. Reduce to a simmer, and cook until nectarines are tender but not soft, about 5 minutes. Remove nectarines from liquid, and allow to cool
Return liquid to a boil, and cook until reduced to a syrup that will coat the back of spoon, about 20 minutes. Remove from heat, and cool.
Cut nectarines in half, and remove pit. Place two halves on serving plate. Drizzle with syrup. Top each half with a dollop of creme fraiche and a sprig of mint.
