Sweet and Spicy Fruit Salad

• 13 cup granulated sugar
• 1 serrano chile, halved
• 1 whole dried star anise
• 7 to 8 cups mixed cut fruit, like kiwi, peaches, plums, raspberries, blueberries, blackberries, mango, pineapple, oranges, grapefruit, pears or bananas
• 2 teaspoons chopped tarragon
• 2 teaspoons chopped basil
• Flaky sea salt, to taste
• Black pepper, to taste
• Mascarpone or crumbled ricotta salata, for garnish (optional)

1. Place sugar, 3/4 cup water, chile and star anise in a small pot and bring to a boil.
2. Simmer for 10 to 15 minutes until the mixture is as thick as maple syrup and spicy tasting.
3. Strain syrup.
4. (Syrup can be made up to 1 week in advance; store in the refrigerator.)
5. Toss fruit with half of the sugar syrup, the tarragon and the basil.
6. Add more syrup to taste, depending on how sweet and spicy you want the salad.
7. Season very lightly with salt and pepper.
8. If desired, add dollops of mascarpone or crumbled ricotta salata on top.

sugar, serrano chile, anise, peaches, tarragon, basil, salt, black pepper, mascarpone

Taken from cooking.nytimes.com/recipes/1017527 (may not work)