Yield: 6 servings
|1 cup||Port or other sweet red wine|
|1||3" cinnamon stick|
|6 mediums||Nectarines (abt 1 1/2 lb) each cut into 16 wedges|
|Mint sprigs (opt)|
Combine the first 3 ingredients in a small saucepan; cook over medium-high heat 10 minutes or until reduced to 6 tbs. Remove from heat; discard cinnamon stick.
Spoon 1 tbs wine mixture into each of 6 compotes, and top each with 16 nectarine wedges. Garnish with mint sprigs if desired.
Quick and Easy Weeknights Cooking Light Special Edition 1995 Submitted By DIANE LAZARUS On 09-29-95