Summer Stone Fruit Carpaccio With Vanilla Bean Syrup and Ginger Cream
By: Elizabeth Howes
Published: Wednesday, July 28, 2010 - 4:28pm

Ingredients




4 red plums
4 black plums
4 pluots
4 apricots
Vanilla Bean Syrup
1 cup raw organic honey or raw agave
1 vanilla bean, cut down the middle lengthwise and scraped with a small paring knife
Ginger Cream
1 cup organic whipping cream
1 tablespoon ginger juice

Preparation

1 Combine ingredients for the syrup and set aside, covered. 2 Place ginger juice in a large bowl and add cream.  Honey or agave may be added to sweeten, if desired.  Beat until semi-stiff peaks form.   Set aside 3 Slice thinly around the pit of each piece of fruit and arrange on a large platter in layers.  Drizzle with desired amount of syrup and spoon a dollop of cream on top.  Garnish with lavender buds and a sprig of fresh mint.

About


Prep time:  20 minutes | Total time:  30 minutes  
Recipe adapted from Matthew Kenney