I made fruit in ginger syrup with the Pluots Stan brought home
yesterday. I'm pretty sure I posted this in the past but it's so good
it bears repeating.

Gathered all the ingredients.
http://i39.tinypic.com/qy5qvn.jpg

Peeled some strips of lemon for the syrup, yes I know I left too much
white on the strips.
http://i40.tinypic.com/35k3bk8.jpg

Add syrup ingredients to the pot along with a teaspoon of lemon juice.
http://i43.tinypic.com/fxumw.jpg
http://i40.tinypic.com/160ppgk.jpg

Bring syrup to a boil and stir until the sugar is dissolved.
http://i44.tinypic.com/2nlfqkk.jpg

While the sugar is dissolving, cut the fruit up into a bowl.
http://i42.tinypic.com/2ic62l3.jpg

When the syrup is cooled remove the star anise and pour the syrup over
the fruit and stir.
http://i42.tinypic.com/24dg10h.jpg

After I mixed it all up I decided to get all artsy fartsy and use some
kiwi for presentation.
http://i44.tinypic.com/mj0eth.jpg
http://i40.tinypic.com/33c4wvk.jpg

It tasted so good with the kiwi some went in with the pluots and syrup
for later. Yummie.

I just use the fruits I have on hand. I don't hold to the exact fruit
the recipe calls for.
It is better with stone fruits though.

@@@@@ Now You're Cooking! Export Format

Fruit In Ginger Syurp

desserts, fruits

1 lemon
1/2 cup water
3 slices ginger root -- sliced 1/3' thick
4 whole star anise
or 1/8 cup star anise pieces
1/2 cup sugar
1 1/2 teaspoons fresh lemon juice -- or to taste
3 nectarines -- firm & ripe
about 1/4 pound
9 plums
1 cup blueberries -- picked over

With vegetable peeler, remove 3, 3xl/2 inch pieces zest from the
lemon. In a saucepan bring the water to a boil with zest, ginger root,
star anise, sugar and one teaspoon lemon juice. Simmer stirring until
sugar is dissolved. Cool syrup and discard star anise. (syrup may be
made two days in advanced 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.
Gourmet Sept '97

** Exported from Now You're Cooking! v5.84 **

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 02/14