Nectarines, Plums, and Blueberries in Lemony Ginger Anise Syrup

  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)

Another recipe

Switch theme