Plums And Peaches In Blueberry Vanilla Syrup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cklive09 | 1 | Servings | |
INGREDIENTS
| 1 | c | Fresh or frozen blueberries |
| picked over if | ||
| fresh | ||
| 1 | c | Sugar |
| 1/2 | c | Dry white or red wine |
| 1/2 | c | Water |
| 1 | Vanilla bean, split | |
| lengthwise | ||
| halved crosswise | ||
| 1 | lb | Ripe, juicy plums cut |
| into eighths | ||
| 2 | lb | Ripe, juicy peaches or |
| nectarines pitted | ||
| and cut into | ||
| eighths | ||
| 3 | T | Fresh lemon juice |
| 2 | T | Finely chopped mint |
INSTRUCTIONS
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. 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. Yield: 8 servings Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9171 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1180
Calories From Fat: 62
Total Fat: 7.1g
Cholesterol: 186mg
Sodium: 79.5mg
Potassium: 1344.6mg
Carbohydrates: 282.4g
Fiber: 13.1g
Sugar: 258.3g
Protein: 13.4g