From Vegetarian Cooking for Everyone by Deborah Madison Vegan
Serves 4
"Serve with a spoonful of cold cream poured over each, or with ice cream.”
4 ripe but firm nectarines or peaches 2 tsp butter or soy margarine 1 Tbs light brown sugar or maple syrup 1 Tbs. maraschino liqueur or marsala
Wash the fruit but leave the skins on. Cut them into quarters or sixths and discard the stones. Melt the butter in a skillet over medium heat. Add the sugar, then the nectarines. Cook for about 4 minutes, carefully turning the fruit a few times, then add a few tablespoons water and let the fruit simmer. When the skins look as if they're going to slip off, add the liqueur and cook for 30 seconds or more. Serve warm with the juices.
