Instructions: Blanch nectarines in boiling water, then rinse under cold water. Peel and pit, reserving the juice. Dice 4 nectarines into 1/4-inch cubes and place in medium bowl with red bell pepper. Puree remaining nectarine in blender.

Combine pureed nectarine, reserved nectarine juice, plum wine, rice vinegar and jalapeno in small saucepan on low heat and simmer until mixture is reduced by half.

Meanwhile, slice Vidalia onion into 1/4-inch rings and grill 6 inches from heat source for 2 minutes on each side. Dice and add to nectarines.

Add sage, then nectarine puree mixture. Mix well, season with salt and pepper and marinate 2 hours. Serve with barbecued meat.

This recipe yields 6 servings.

NOTES : Kevin Roth is the executive chef at Coup in Manhattan

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