Nectarines Plums And Blueberries In Lemony Ginger Anise Syrup Recipes

NECTARINE JAM

Steps:

• Cook all ingredients at a very mild boil for 30-minutes.
• *At this point you can add optional spices of your choice such as 1 teaspoons cinnamon, almond extract, or ground ginger, or 1 tblsp. brandy extract; or any favorite combination. Cook for 5 minutes more.
• Skim foam off surface.
• Ladle into sterilized jars.
• Process in boiling water bath for 10-mins.

NECTARINE PLUM AND BLUEBERRY CROSTATA

Steps:

• Mix flour, sugar and salt in a mixing bowl. Work butter into flour mixture with hands or a pastry blender until it resembles coarse meal. Add enough cold water to bring dough together into a ball, handling dough as little as possible. Wrap dough ball in plastic wrap. Chill at least 30 minutes.
• Preheat oven to 425 degrees F.
• Roll the dough into a free form circle, approximately 14-inches in diameter. Place on baking sheet lined with parchment paper. Sprinkle center of dough with 1/4 cup of flour. Toss nectarines, plums and blueberries with 1 cup of sugar. Spread mixture in center of dough to within 3 inches of edge. Fold dough border over the mixture, leaving a circle uncovered in the center. Bake for 30 to 35 minutes or until the dough is golden brown and fruit is tender.
• Dust with confectioners' sugar. Serve warm or at room temperature with creme fraiche.

NECTARINE PLUM COBBLER

Steps:

• Preheat oven to 375°. In a large saucepan, combine 3/4 cup sugar and cornstarch. Gradually stir in apple juice until smooth. Stir in plums and nectarines. Cook and stir until mixture comes to a boil; cook 1-2 minutes longer or until thickened and bubbly. Reduce heat; simmer, uncovered, for 5 minutes. , Remove from the heat; cool for 10 minutes. Pour into a greased 13x9-in. baking dish. , In a large bowl, whisk flour, baking powder, baking soda, salt and remaining 1/2 cup sugar. Cut in butter until crumbly. Make a well in the center; stir in buttermilk just until a soft dough forms. Drop by tablespoonfuls over fruit mixture. Bake until golden brown, 30-35 minutes. Serve warm, with ice cream if desired.

NECTARINE PLUM CRISPS

Steps:

• Place crisp mix in a small bowl; cut in butter until crumbly. Spoon half of the mixture into four 10-oz. ramekins or custard cups coated with cooking spray; reserve remaining mixture for topping., In another bowl, combine the nectarines, plums and cornstarch; toss to coat. Spoon over crumb layer. Sprinkle with topping., Bake at 375° for 25-30 minutes or until filling is bubbly and topping is golden brown. Serve warm; top with ice cream if desired.

NECTARINES, PLUMS, AND BLUEBERRIES IN LEMONY GINGER ANISE SYRUP

Steps:

• 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.
• 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.