800 g of nectarines
500 g of approximately equal parts
1 cinnamon stick
1 tablespoon of rose water (available at natural products stores)
800 g of nectarines
500 g of approximately equal parts
1 cinnamon stick
1 tablespoon of rose water (available at natural products stores)
Rinse the fruits well with a kitchen scrubber and cold running water
Peel and cut them in half
Remove and discard the pit
Cut the pulp into cubes with a sharp knife
Put the mixture into a pot and add enough cold water to cover the fruit
Cover the pot and bring it to a simmer for 5 minutes
Transfer to a bowl and slightly mash with a fork
Mix in the cinnamon and stick of canela
Return the pot to heat and cook until set
To check, just 'ping' a little of the gelée into a cold water-filled cup - if it doesn't spread, it's ready
If it does, continue cooking for another minute or two
Remove from heat, add rose water, and remove cinnamon stick
Stir vigorously and transfer to a refrigerator
Let cool completely
Distribute in sterilized jars and store in the refrigerator.
