Plums and Peaches in Blueberry Vanilla Syrup

1. 1

   In a small nonreactive saucepan, combine the blueberries, sugar, wine and water.

2. 2

   Scrape the seeds from the vanilla bean pieces into the pan; add the vanilla bean pieces to the pan.

3. 3

   Set over medium heat, partially cover and bring to a brisk simmer.

4. 4

   Cook, stirring occasionally, until the mixture has reduced and is slightly syrupy, about 7 minutes.

5. 5

   Remove from heat.

6. 6

   Transfer the syrup to a heat proof bowl and cool to room temperature.

7. 7

   Cover and refrigerate until cold, at least 2 hours, or overnight.

8. 8

   Remove the vanilla bean pieces from the syrup.

9. 9

   In a food processor, puree the syrup.

10. 10

    In a large bowl, stir together the plums, peaches, syrup and lemon juice.

11. 11

    The dessert can be served immediately or it can be refrigerated for up to 1 hour.

12. 12

    Spoon the fruit mixture into dessert bowls, dividing the syrup evenly and using it all.

13. 13

    Sprinkle each portion with some of the mint and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.