By: Joanie Olson

Nectarine-Red Wine Sauce

 Makes about 4 cups

 1 cup dry red wine 

1 cup sugar

1/2 cup water

1 3-inch cinnamon stick

1 3x1/2-inch strip lemon peel

1 3x1/2-inch strip orange peel

 31/2 cups 1/2-inch cubes nectarines with peel off (From 4-5 nectarines)

 Stir first 6 ingredients in medium sauce pan over medium heat until sugar dissolves.  Increase heat and boil syrup for 1 minute.  Reduce heat.  Add nectarines.  Simmer until nectarines are tender but still hold shape, about 10 minutes.  Transfer sauce to bowl; cool.  Can be made 1 day ahead. Cover; chill.

Old-Fashioned Mocha Hot Fudge Sauce

 Makes about 3 1/4 cups

1/2 cup unsweetened cocoa powder

1/2 cup heavy whipping cream

1/4 cup coarsely ground coffee beans

 11/3 cups sugar

1 cup light corn syrup

1/4 cup water

4 ounces unsweetened chocolate, finely chopped

1/4 cup (1/2stick)unsalted butter, diced

2 teaspoons vanilla extract

Sift cocoa into medium bowl.  Bring cream and ground coffee to boil in heavy small saucepan, stirring to blemd.  Remove from heat; cover and steep 10 minutes.  Strain cream through fine sieve into another bowl, pressing on coffee grounds to release as much cream as possible.

Bring sugar, corn syrup, 1/4 cup water and coffee-flavored cream to boil in medium saucepan, whicking until sugar dissolves.  Boil 1 minute, brushing down sides of pan with wet pastry brush.  Remove from heat.  Whisk in chocolate, butter and vanilla.  Pour 1/4 of chocolate mixtgure into cocoa to moisten, then add remaining chocolate mixture, whisking until sauce is smooth and shiny.  Do ahead: can be made 1 week ahead cool.  Cover and refrigerate.  Rewarm sauce over low heat before using.