Instructions: In a medium saucepan, combine white wine, sugar, cinnamon sticks, lemon peel, and 5 cups water. Place over medium heat, and stir until sugar is dissolved. Gently place the nectarines in the liquid. Add more water if needed to cover nectarines. Place a square of cheesecloth over the fruit, and top with a small plate to keep fruit submerged.

Increase heat to high, and bring liquid to a boil. Reduce to a simmer, and cook until nectarines are tender but not soft, about 5 minutes. Remove nectarines from liquid, and allow to cool.

Return liquid to a boil, and cook until reduced to a syrup that will coat the back of spoon, about 20 minutes. Remove from heat and cool.

Cut nectarines in half, and remove pit. Place two halves on serving plate. Drizzle with syrup. Top each half with a dollop of creme fraIche and a sprig of mint.

This recipe yields 4 servings.

Comments: You can poach fruit in water, wine, fruit juice, or liquor, all of which can be supplemented with such aromatic spices as vanilla beans, cinnamon, cloves, and even peppercorns. But though the fruit will take in the essential flavors of whatever its cooked in, keep in mind that the liquid should always be somewhat sweetened; this will prevent the fruit from losing its natural sugars. Poaching also works well on underripe fruits, which will soften and become more flavorful as they cook.

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