Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nectarine | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 nectarines, each cut in 12 wedges
- ⅓ cup sugar
- 2 cups white Zinfandel wine or non-alcoholic white zinfandel
- 1 pint pistachio ice cream
Directions
Combine nectarines and sugar in a bowl.
Let stand 30 minutes for sugar to dissolve.
Add zinfandel, cover and refrigerate 4 hours.
Drain liquid into a saucepan, cook 15 minutes or until reduced and consistency of maple syrup.
Refrigerate.
To serve, spoon nectarines and syrup on serving plates.
Top with ice cream.
Category:Cathy's Recipes
Category:Dessert Recipes
Category:Nectarine Recipes
Category:White Zinfandel Recipes
Category:Ice cream Recipes