In a medium saucepan, pour in the water and 4 tablespoons of sugar. Add the nectarines and allow to poach for 10 minutes on a medium heat or until the skins become loose. Remove and peel. The skins should come off very easily - if they don't, then cook for a little longer. Halve and remove the stones (hold the nectarines with kitchen paper if they're too slippery).
Purée the raspberries with the remaining sugar. Press through a fine mesh sieve. Arrange the nectarines in dessert bowls and spoon a little sauce over each. Top with a scoop of vanilla ice cream or frozen yogurt and some mint.
See more Dessert recipes
As seen in Real Food magazine