Nectarines, Plums, and Blueberries in Lemony Ginger Anise Syrup

1. 1

   With a vegetable peeler remove three 3 x 1/2-inch pieces zest from lemon.

2. 2

   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.

3. 3

   Cool syrup and discard star anise.

4. 4

   Syrup may be made 2 days ahead and chilled, covered.

5. 5

   Halve and pit nectarines and plums.

6. 6

   Cut nectarines into wedges.

7. 7

   In a bowl toss cut fruit together with blueberries, syrup, and remaining lemon juice.

8. 8

   Mixture may be made 8 hours ahead and chilled, covered.

* Per serving · 4 servings · Values may vary.