Recipe courtesy of Pamela Morgan
Plums and Peaches in Blueberry Vanilla Syrup
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 194
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 46
- Dietary Fiber
- 3
- Sugar
- 42
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 2
- Total: 3 hr 15 min
- Prep: 3 hr
- Cook: 15 min
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
- 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.
- Remove the vanilla bean pieces from the syrup. In a food processor, puree the syrup.
- 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.
- 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.