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[edit] Ingredients
1 |
cup Fresh or frozen blueberries, picked over if fresh |
1 |
cup Sugar |
½ |
cup Dry white or red wine |
½ |
cup Water |
1 |
Vanilla bean, split lengthwise, halved crosswise |
1 |
pound Ripe, juicy plums, cut into eighths |
2 |
pounds Ripe, juicy peaches or nectarines, pitted and cut into eighths |
3 |
tablespoons Fresh lemon juice |
2 |
tablespoons Finely chopped mint |
[edit] Preparation
Step 1 |
In a small nonreactive saucepan, combine the blueberries, sugar, wine and water. Scrape the seeds from the vanilla bean pieces into the pan; add the vanilla bean pieces to the pan. Set over medium heat, partially cover and bring to a brisk simmer. Cook, stirring occasionally, until the mixture has reduced and is slightly syrupy, about 7 minutes. Remove from heat. Transfer the syrup to a heat proof bowl and cool to room temperature. Cover and refrigerate until cold, at least 5 hours, or overnight. |
Step 2 |
Remove the vanilla bean pieces from the syrup. In a food processor, puree the syrup. |
Step 3 |
In a large bowl, stir together the plums, peaches, syrup and lemon juice. |
Step 4 |
The dessert can be served immediately or it can be refrigerated for up to 1 hour. |
Step 5 |
Spoon the fruit mixture into dessert bowls, dividing the syrup evenly and using it all. Sprinkle each portion with some of the mint and serve immediately. |
Step 6 |
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[edit] About Plums and Peaches In Blueberry Vanilla Syrup
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