Fresh pears, kiwis and oranges with rosemary syrup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Sugar |
| ¾ | cup | Dry white wine |
| 3 | tablespoons | Balsamic vinegar |
| ¼ | cup | Fresh rosemary plus |
| Whole sprigs for garnish | ||
| 1 | Bay leaf | |
| ½ | teaspoon | Whole black peppercorns |
| 4 | Ripe pears (2 lbs.) | |
| Peeled and sliced | ||
| 2 | Kiwis, peeled and | |
| Sliced crosswise | ||
| 4 | Navel oranges | |
| Peeled and sliced | ||
Directions
In a small saucepan combine the sugar, wine vinegar, rosemary leaves, bay leaf, peppercorns and ⅓ cup water. Bring to a boil over moderately high heat. Reduce the heat to moderately low and simmer gently for 10 minutes. Strain and cool to room temperature and then refrigerate in a covered jar. ( The rosemary syrup can be made up to 1 week ahead ) Arrange the pears, kiwis and oranges on a large platter. Drizzle the rosemary syrup ove rthe fruit and garnish with the rosemary sprigs.
Source: Food and Wine November 1992 Recipe courtesy of: Sharon Verrall, 23 Apr 93 18:05:41 Submitted By LAWRENCE KELLIE On 11-23-94