| 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 |
tb |
Fresh lemon juice |
| 2 |
tb |
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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