FRUIT SALAD
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FRUIT SALAD

From America's Test Kitchen

(NECTARINES, BLUEBERRIES, AND RASPBERRIES WITH CHAMPAGNE-CARDAMOM REDUCTION)
MAKES 6 CUPS
Dry white wine can be used as an alternative to champagne.


INGREDIENTS
1 cup champagne
1⁄4 cup sugar
pinch salt
1 tablespoon grated zest plus 1 tablespoon juice
from 1 lemon
5 cardamom pods, crushed
3 medium nectarines (about 18 ounces),
cut into 1⁄2-inch wedges (about 3 cups)
1 pint blueberries
1⁄2 pint raspberries


INSTRUCTIONS
1. Simmer champagne, sugar, and salt in small,
heavy-bottomed nonreactive saucepan over high heat
until syrupy, honey-colored, and reduced to 1⁄4 cup,
about 15 minutes.


2. Off heat, add lemon zest and juice and cardamom; steep 1 minute to blend flavors, and strain. Combine nectarines, blueberries, and raspberries; pour warm dressing over fruit and toss to combine. Serve immediately at room temperature or cover with plastic wrap, refrigerate up to 4 hours, and serve chilled.

www.americastestkitchen.com

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