Originally published July 25, 2007 at 12:00 AM | Page modified July 25, 2007 at 2:04 AM
PrintRecipe: Fruit Salad with Vanilla Syrup
Serves 6 1 cup water
6 tablespoons sugar
¼ teaspoon ground cinnamon
Pinch freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1-½ teaspoons vanilla extract
6 cups cubed fruit (see note)
1. Combine 1 cup water with sugar, cinnamon and pepper in a small saucepan. Bring to a boil over high heat, lower heat and simmer until sugar is dissolved, about 2 minutes.
2. Remove syrup from heat and stir in lemon juice and vanilla. Let cool to room temperature before using. (The syrup can be stored in a covered container in the refrigerator for up to 1 week.) Toss fruit with syrup and serve.
Note: Summer fruits that can be used in this recipe include apricots, blueberries, cherries, grapes, mangoes, melons, nectarines, peaches, pineapples, strawberries and watermelon.
From "Pure Flavor: 125 Fresh All-American Recipes from the Pacific Northwest" by Kurt Beecher Dammeier and Laura Holmes Haddad
Copyright © 2007 The Seattle Times Company
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