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1
Bring 1/2 cup of Sambucca to a boil, meanwhile place dried cranberries in a small bowl.
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2
When sambucca boils long enough for the alcohol to evaporate pour it over the cranberries, wrap with plastic wrap and reserve for later, let sit for at least 1 hour.
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3
In the same pot bring the remaining cup of sambucca to a boil and let all the alcohol evaporate.
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4
At this point add the water, sugar, lemongrass, kaffir lime leaves, salt and white pepper.
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5
Bring the syrup to a simmer over moderately low heat, and simmer for 10 minutes.
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6
Remove from heat and place in a container with a tight fitting lid for an hour to steep.
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7
While the syrup is steeping zest and segment all of the citrus.
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8
To zest the fruits you can use a zester, or use a peeler on the skin then cut into thin strips about 0.062 inch to 0.125 inch.
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9
Once the fruit is zested take the zest and place in a fine mesh strainer.
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10
Place the strainer in the boiling salted water for 1 minute then to the ice bath for 1 minute, repeate this 5 times.
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11
This removes the bitterness from the zest and makes it tender.
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12
Next remove all the remaining skin and white pith from the citrus fruit.
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13
Now working over a bowl, cut each segment away from the little dividing walls.
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14
As you finish squeeze the juice out the remaining portion of the fruit.
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15
Cut your peaches and dice you mango and toss with the citrus segments.
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16
Now that the fruit is cut, strain the syrup onto the fruit, add the cranberries and the zests, toss well.
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17
Refrigerate for at least 1 hour, but I prefer overnight.
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18
Just prior to serving garnish with watercress and sprinkle with nuts.
