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Ambra Torelli
Course Dessert
Servings 2


  • 3 Nectarines
  • 1 Sprig of Rosemary
  • 1/2 cup of Red Wine
  • 1 tbsp crushed Almonds


  • Wash and slice the nectarines, place them in a saucepan and add in the rosemary and half of the red wine.
  • Keep the flame high and, as the liquid starts evaporating, add in the rest of the wine.
  • Let the peaches cook for about 10 minutes, pour them in 2 cocktail glasses and sprinkle them with the crushed almonds.
  • Serve hot and enjoy!