Nectarines, Plums, and Blueberries in Lemony Ginger Anise Syrup
- 1 lemon
- 1/2 cup water
- three 1/3-inch-thick slices fresh gingerroot
- 4 whole star anise or 3/4 cup star anise pieces
- 1/2 cup sugar
- 1 1/2 teaspoons fresh lemon juice, or to taste
- 3 firm-ripe nectarines (about 3/4 pound)
- 9 assorted plums (about 1 1/2 pounds)
- 1 cup picked-over blueberries
- With a vegetable peeler remove three 3 x 1/2-inch pieces zest from lemon.
- In a saucepan bring water to a boil with zest, gingerroot, star anise, sugar, and 1 teaspoon lemon juice and simmer, stirring, until sugar is dissolved.
- Cool syrup and discard star anise.
- Syrup may be made 2 days ahead and chilled, covered.
- Halve and pit nectarines and plums.
- Cut nectarines into wedges.
- In a bowl toss cut fruit together with blueberries, syrup, and remaining lemon juice.
- Mixture may be made 8 hours ahead and chilled, covered.
lemon, water, three, star anise, sugar, lemon juice, nectarines, blueberries
Taken from www.epicurious.com/recipes/food/views/nectarines-plums-and-blueberries-in-lemony-ginger-anise-syrup-100735 (may not work)