Nectarines, Plums, and Blueberries in Lemony Ginger Anise Syrup Recipe

Nectarines, Plums, and Blueberries in Lemony Ginger Anise Syrup Recipe

  • 1 lemon
  • 1/2 cup water
  • three 1/3-inch-thick slices fresh gingerroot
  • 4 whole star anise or 3/4 cup star anise pieces
  • 1/2 cup sugar
  • 1 1/2 teaspoons fresh lemon juice, or to taste
  • 3 firm-ripe nectarines (about 3/4 pound)
  • 9 assorted plums (about 1 1/2 pounds)
  • 1 cup picked-over blueberries
  1. 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.
  2. 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.
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