Nectarines in Vanilla Wine Syrup 4.000
Aug 29, 2007

Chef Carole Greenwood uses white wine instead of water to make the syrup for these nectarines. One jar is the perfect amount to make a pie in the winter, when good nectarines are a distant memory. Err on the side of abundance when making the syrup to ensure you'll have enough. What is left over can be reduced and used as a sauce for something else.

Servings: 4 quarts
  • 10 cups dry white wine
  • 10 cups sugar
  • 2 vanilla beans
  • 20 large nectarines, pitted and halved


To prepare for canning: Wash 4 quart jars, their new lids and bands in hot, soapy water (180 degrees); rinse well. Dry the bands; set aside. Sterilize the jars by boiling for 10 minutes. Heat the lids and bands in a saucepan of hot water, keeping them hot until ready to use. Do not boil the lids.

Fill the canner halfway with water. Preheat the water (140 degrees for raw-packed foods, 180 degrees for hot-packed foods) over medium heat.

For the nectarines: Combine the wine and sugar in a large saucepan over medium-high heat. Split the vanilla beans lengthwise, scrape the seeds from them and add them to the saucepan, along with the scraped beans. Bring the syrup to a boil, stirring until the sugar has completely dissolved. Add the nectarines to the syrup and turn off the heat.

Fill each sterilized, still hot, quart-size jar with the fruit, syrup and a vanilla bean half, leaving 1/2 inch of head space. The syrup should cover the solids completely. Use a nonreactive spatula or chopsticks to remove any air bubbles. Wipe the rims and necks of the jars with a clean, damp cloth. Center a heated lid on each of the jars. Screw the bands on evenly and loosely until a point of resistance is met (fingertip tight). Load the filled jars, fitted with lids, into the canner rack and use the handles to lower the rack into the water; or fill the canner, 1 jar at a time, with a jar lifter. Increase the heat to high until the water boils vigorously. Cover with the canner lid. Set a timer for 20 minutes. Add hot water as needed to keep the water level at least 1 inch above the jars. Adjust the heat as needed to maintain a gentle boil.

When the processing is complete, transfer the jars from the canner to sit upright on a clean dish towel to cool; do not retighten the bands. Let the jars cool on the towel for 12 to 24 hours.

When the jars are cool, test for a good seal by pressing the center of each lid. If the lid does not flex up and down, it is sealed. Label and store the jars in a cool, dark place. Refrigerate after opening.

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Recipe Source

From chef Carole Greenwood.

Tested by David Hagedorn.

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