Recipe courtesy of Pamela Morgan

Plums and Peaches in Blueberry Vanilla Syrup

  • Level: Easy
  • Total: 3 hr 15 min
  • Prep: 3 hr
  • Cook: 15 min
  • Yield: 8 servings
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Ingredients

1 cup fresh or frozen blueberries, picked over if fresh

1 cup sugar

1/2 cup dry white or red wine

1/2 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

Directions

  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 2 hours, or overnight.
  2. Remove the vanilla bean pieces from the syrup. In a food processor, puree the syrup.
  3. In a large bowl, stir together the plums, peaches, syrup and lemon juice. The dessert can be served immediately or it can be refrigerated for up to 1 hour.
  4. 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.
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