Slicing up a few pieces of summer fruit, dashing in some rich bourbon and a bit of sugar makes an amazing summer fruit sauce. Delicious with any dessert you want a bit of sauce with, a simple vanilla ice cream, or perhaps a delicate panna cotta, or a decadent slice of cheesecake.
Serves 4
Ingredients
3 ripe nectarines
¼ c water
¼ c sugar
2 T Bourbon
Direction
Slice each nectarine into 4 wedges.
Peel, and cut each piece into 3, making 12 chunks per piece of fruit. You’ll have 36 chunks total.
Put the pieces into a small pot, and stir in ¼ c water.
Cook over medium heat for about 8 minutes, stirring occasionally.
Turn to low, and cook for another 3 minutes.
Stir in the sugar, and raise the heat back up to medium to bring to a boil.
Cook stirring occasionally for 4 minutes.
Remove from heat.
Stir in the Bourbon, and let cool.
Makes just over a cup of sauce.
Use at room temperature. 
Replace nectarines with peaches if desired.
farmhouse cook 
Hello Ann,
How do I store it (refrigerator?) or is it meant to eat immediately? it sounds so yummy it may not last! Have you ever “canned” your nectarine bourbon sauce?
Hi – I serve it same day at room-temp, or refrigerate for up to a week and bring to room-temp for serving. Enjoy it, it’s the season!