Paired with the Black Oystercatcher Rosé.

“What better way to enjoy spring than with a hint of pink? Our 2013 Rosé with its floral and fruity aromas and fresh, lively pallet, will keep you sipping for more.


Serves 6Wash the nectarines, half and remove the pip.

Set aside. Simmer the water, wine, sugar and the split vanilla pod in a wide saucepan, stirring until the sugar has dissolved.  Add the nectarines to the hot syrup, placing them cut side down sothat they are totally immersed in the syrup. Cook very gently for 5 minutes. Remove from the heat and allow to cool, making sure that the fruit is covered with syrup.

Once cooled, remove the fruit with a slotted spoon and reduce the syrup over a high heat until slightly thickened. Pour the reduced syrup over the nectarines and refrigerate until well chilled.

Serve with Homemade vanilla ice cream or mascarpone.



6 perfect ripe nectarines, halved

and stoned

2 cups water

1 cup

Black Oystercatcher Rosé

1 cup sugar

1 vanilla pod