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Nectarines, Blueberries, and Raspberries with Champagne-Cardamom Reduction
makes about 6 cups

Dry white wine can be substituted for the champagne.

1 cup champagne
¼ 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 ½-inch wedges (about 3 cups)
1 pint blueberries
½ pint raspberries

1. Simmer champagne, sugar, and salt in small, heavy-bottomed nonreactive saucepan over high heat until syrupy, honey-colored, and reduced to ¼ cup, about 15 minutes. Off heat, stir in lemon zest and juice and cardamom; steep 1 minute to blend flavors, and strain.

2. Combine nectarines, blueberries, and raspberries in medium bowl; pour warm dressing over fruit and toss to coat. Serve immediately at room temperature or cover with plastic wrap, refrigerate up to 4 hours, and serve chilled.

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