Nectarines, Strawberries and Melon in Orange-Honey Spiced Syrup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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You can make the syrup a day ahead; however, add the fruit no more than eight hours in advance, to prevent it from getting soggy. Ingredients:
2 large oranges |
2 cups water |
1/3 cup honey |
4 large whole star anise |
1 cinnamon stick, broken in half |
1 vanilla bean, split lengthwise |
1 4-pound honeydew melon, halved, seeded |
3 large nectarines (about 1 pound), pitted, cut into 1/2-inch-thick slices |
1 1/21-pint baskets strawberries, hulled, quartered |
orange peel strips (optional) |
Directions:
1. Using vegetable peeler, remove peel (orange part only) from oranges. Set peel aside (reserve oranges for another use).
2. Combine 2 cups water, honey, star anise and cinnamon stick in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil, stirring to dissolve honey. Reduce heat to medium-low. Simmer until liquid is reduced to 1 1/2 cups, about 8 minutes. Remove from heat. Stir in reserved orange peel. Cool syrup. Strain into large bowl; discard solids. (Can be made 1 day ahead; chill.)
3. Using melon baller, scoop out enough fruit from melon to equal 4 cups. Combine melon balls, nectarines and strawberries in large bowl. Add syrup; toss to coat. Cover and refrigerate at least 5 hours and up to 8 hours.
4. Ladle fruit mixture into bowls. Garnish with orange peel strips, if desired.
5. Per Serving: calories, 115; total fat, 1 g; saturated fat, 0.5 g; cholesterol, 0 mg. Nutritional analysis provided by Bon Appétit
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