Pour into a tall, nonreactive pot and add:
small handful of basil
large pinch of peppercorns
1/2 c water
1/3 c sugar
Bring to a boil, remove from heat, stir to dissolve sugar, cover. Steep for ten minutes. Pour into a pitcher and refrigerate until cold.
Meanwhile, fill some glasses with
several thin wedges of peeled nectarine
Pour chilled wine mixture over fruit. Drink in the sun, get headache. Fantasize about how delicious it was! Repeat.
To make into a gelee: Measure 1/3 c water into a small bowl. Sprinkle 1 1/2 tsp powdered gelatin over water, let sit for five minutes, and add to still warm- but not boiling- wine. Stir to dissolve, making sure there are no clumps. Place chunks of fruit into serving containers, top with wine mixture. Chill several hours until set.