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

1. With a vegetable peeler remove three 3 x 1/2-inch pieces zest from lemon.
2. 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.
3. Cool syrup and discard star anise.
4. Syrup may be made 2 days ahead and chilled, covered.
5. Halve and pit nectarines and plums.
6. Cut nectarines into wedges.
7. In a bowl toss cut fruit together with blueberries, syrup, and remaining lemon juice.
8. 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)