Nectarines Plums And Blueberries In Lemony Ginger Anise Syrup Recipes

FRUIT SALAD WITH GINGER SYRUP

Steps:

• Make syrup:
• Bring water, sugar, and ginger to a boil in a 2-quart saucepan, then stir until sugar is dissolved. Simmer 10 minutes, stirring occasionally, then remove from heat and let steep 15 minutes. Pour ginger syrup through a sieve into a bowl, discarding ginger. Chill, covered, at least 2 hours.
• Make fruit salad:
• Toss fruit and mint with 1/4 cup syrup, or to taste.

NECTARINES, PLUMS, AND BLUEBERRIES IN LEMONY GINGER ANISE SYRUP

Steps:

• With a vegetable peeler remove three 3 x 1/2-inch pieces zest from lemon. In a saucepan bring water to a boil with zest, gingerroot, star anise, sugar, and 1 teaspoon lemon juice and simmer, stirring, until sugar is dissolved. Cool syrup and discard star anise. Syrup may be made 2 days ahead and chilled, covered.
• Halve and pit nectarines and plums. Cut nectarines into wedges. In a bowl toss cut fruit together with blueberries, syrup, and remaining lemon juice. Mixture may be made 8 hours ahead and chilled, covered.

NECTARINE AND BLUEBERRY CLAFOUTI

Steps:

• Preheat oven to 325°F. and butter a 2-quart shallow baking dish.
• Cut nectarines into 1/4-inch-thick wedges and in a bowl macerate with blueberries in wine 15 minutes.
• Melt butter and cool slightly. In a large bowl whisk together eggs, granulated sugar, and salt. Whisk in flour until combined well and whisk in milk, butter, vanilla, and 1/4 cup wine from fruit mixture until smooth. With a slotted spoon transfer fruit to baking dish, reserving wine for another use (such as sangría), and arrange in bottom. Carefully pour batter over fruit (the fruit will rise to the top) and bake in upper third of oven until puffed and set in center, 55 to 60 minutes. Transfer clafouti to a rack to cool.
• Just before serving, dust clafouti with confectioners'sugar. Serve clafouti warm or at room temperature.