Plums and peaches in blueberry vanilla syrup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Fresh or frozen blueberries; picked over if |
| ; fresh | ||
| 1 | cup | Sugar |
| ½ | cup | Dry white or red wine |
| ½ | cup | Water |
| 1 | Vanilla bean; split lengthwise, | |
| ; halved crosswise | ||
| 1 | pounds | Ripe; juicy plums, cut |
| ; into eighths | ||
| 2 | pounds | Ripe; juicy peaches or |
| ; nectarines, pitted | ||
| ; and cut into | ||
| ; eighths | ||
| 3 | tablespoons | Fresh lemon juice |
| 2 | tablespoons | Finely chopped mint |
Directions
In a small nonreactive saucepan, combine the blueberries, sugar, wine and water. Scrape the seeds from the vanilla bean pieces into the pan; add the vanilla bean pieces to the pan. Set over medium heat, partially cover and bring to a brisk simmer. Cook, stirring occasionally, until the mixture has reduced and is slightly syrupy, about 7 minutes. Remove from heat. Transfer the syrup to a heat proof bowl and cool to room temperature. Cover and refrigerate until cold, at least 5 hours, or overnight.
Remove the vanilla bean pieces from the syrup. In a food processor, puree the syrup.
In a large bowl, stir together the plums, peaches, syrup and lemon juice.
The dessert can be served immediately or it can be refrigerated for up to 1 hour.
Spoon the fruit mixture into dessert bowls, dividing the syrup evenly and using it all. Sprinkle each portion with some of the mint and serve immediately.
Yield: 8 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9171 Converted by MM_Buster v2.0l.