Nectarines, Plums, and Blueberries in Lemony Ginger Anise Syrup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe can be prepared in 45 minutes or less. Ingredients:
1 lemon |
1/2 cup water |
three 1/3-inch-thick slices fresh gingerroot |
4 whole star anise* or 3/4 cup star anise* pieces |
1/2 cup sugar |
1 1/2 teaspoons fresh lemon juice, or to taste |
3 firm-ripe nectarines (about 3/4 pound) |
9 assorted plums (about 1 1/2 pounds) |
1 cup picked-over blueberries |
Directions:
1. With a vegetable peeler remove three 3 x 1/2-inch pieces zest from lemon. In a saucepan bring water to a boil with zest, gingerroot, star anise, sugar, and 1 teaspoon lemon juice and simmer, stirring, until sugar is dissolved. Cool syrup and discard star anise. Syrup may be made 2 days ahead and chilled, covered.
2. Halve and pit nectarines and plums. Cut nectarines into wedges. In a bowl toss cut fruit together with blueberries, syrup, and remaining lemon juice. Mixture may be made 8 hours ahead and chilled, covered.
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