2 tsp. sugar
1/2 c. dry white wine
6 ripe nectarines peeled, pitted and sliced into 6-8 wedges
1 (10 oz.) pkg. unsweetened frozen raspberries, thawed and liquid reserved
Fresh mint for garnish

In large glass bowl or enameled saucepan combine sugar and wine, bring to a boil. Reduce heat, and add nectarines. Cover the saucepan tightly, and simmer for 2 minutes. Using slotted spoon, transfer the fruit to a platter to cool. Continuing cooking the poaching liquid uncovered until liquid becomes syrupy. Set aside to cool. To prepare the sauce, pour all but 2 tablespoons of the liquid from berries. Add the berries plus the 2 tablespoons to blender, puree until smooth. Discard the seeds. Spoon the sauce onto individual plates. Divide the nectarine wedges among plates, arrange them like spokes of a wheel. Spoon reserve poaching liquid over nectarines. Serve at room temperature, garnished with mint. Serves 6.