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.

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