During the summer, nectarines are often overlooked in favor of peaches or apricots. But I love their sweet yet slightly tart flesh. Poaching them in a raspberry liqueur syrup gives the nectarines a lovely red tint and an intense raspberry flavor. Serve with a sprinkling of blue cheese crumbles and the syrup. It’s a delightful way to end any dinner.

SERVES 6

INGREDIENTS

• 1 cup peach nectar
• ½ cup Chambord
• 1 cup sugar
• 4 firm nectarines, halved and pitted
• 1 cup crumbled blue cheese

INSTRUCTIONS

1. In the pressure cooker, combine the peach nectar, Chambord, and sugar over medium-high heat, stirring to dissolve the sugar.
2. Add the nectarines, spooning the syrup over the nectarines to coat them.
3. Lock the lid in place and cook at high pressure for 1 minute.
4. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
5. Using a slotted spoon, carefully remove the nectarines from the syrup and transfer them to a serving platter. Let them cool to room temperature.
6. Bring the syrup to a boil and boil for 10 minutes to reduce the syrup and concentrate its flavor. Let the syrup cool to room temperature.
7. Spoon some of the syrup over the nectarines, sprinkle them with the blue cheese, and drizzle with a bit more syrup.

NOTE:

• The nectarines are delicious with goat cheese or creme fraiche instead of blue cheese for a different flavor.