Rinse raspberries or blackberries.

Puree half the berries through a sieve or ricer to remove seeds.

Place white or red wine in a saucepan (white for raspberries, red for blackberries).

Stir in sugar.

Bring to a slow simmer.

Add nectarines and reserved pits.

Simmer until nectarines are just tender (about 3 minutes).

Transfer nectarines to a bowl using a slotted spoon, draining well.

Discard the pits.

Stir berry puree into the pan.

Bring the wine with berry puree to a boil.

Cook for about 15 minutes, until reduced to approximately 3/4 cup.

Remove from heat.

Stir in lemon juice and framboise or blackberry brandy (if using).

Allow to cool for 30 minutes.

Mix the remaining berries with the nectarines.

Pour the sauce over the fruit.

Refrigerate for several hours, or overnight.

Serve on its own or over ice cream.

Garnish with mint.