I've posted this a long time ago, but it's summer time and time to
bring it out again.
This is a great summer dish.
Light and refreshing.
Tonight I made it with just nectarines I only used 4.
They weren't quite ripe enough so I cooked them in the strained sauce
and served them warm over French Vanilla ice cream. Yummy.
@@@@@ Now You're Cooking! Export Format
Fruit In Ginger Syrup
desserts
1 lemon
1/2 cup water
3 slices ginger root -- sliced 1/3' thick
4 whole star anise
or 1/8 cup star anise pieces
1/2 cup sugar
1 1/2 teaspoons fresh lemon juice -- or to taste
3 nectarines -- firm & ripe
about 1/4 pound
9 plums -- assorted
about 1/2 pound
1 cup blueberries -- picked over
With vegetable peeler, remove 3, 3xl/2 inch pieces zest from the
lemon. In a saucepan bring the water to a boil with zest, ginger root,
star anise, sugar and one teaspoon lemon juice. Simmer stirring until
sugar is dissolved. Cool syrup and discard star anise. (syrup may be
made two days in advanced 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.
Gourmet Sept '97
** Exported from Now You're Cooking! v5.66 **
Koko
A Yuman being on the net
(posting from San Diego)