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

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