Plums And Peaches In Blueberry Vanilla Syrup Food

HONEY-INFUSED MEDITERRANEAN YOGHURT PARFAIT WITH STEWED PLUMS AND PEACHES

Steps:

• Mix together the yogurt and 2 tablespoons honey in a bowl until blended.
• Stir together 1/4 cup water, the sugar, remaining honey, zest, cinnamon, star anise and vanilla bean in a saucepan over medium heat. Add the plums and peaches and cook until saucy and tender, 8 to 10 minutes. Remove from the heat and chill until cold.
• Layer the stewed fruits and yoghurt in a tall glass. Finish with a dollop of yoghurt, garnish with walnuts and drizzle with honey.

POACHED PEACHES IN VANILLA SYRUP

Steps:

• To peel the peaches, plunge them into boiling water for 2 to 3 minutes. remove and remove peel; cut peaches in half
• Bring water, sugar, vanilla and lemon slices to a boil. Add the peaches and simmer until tender. Remove the vanilla bean from the syrup and reduce the syrup by a third.
• Pit the peaches and cut them in quarters. Set them in a bowl, add the grapes and cranberries and pour hot vanilla syrup over them; chill until ready to eat. Eat as is chilled or as a topping for frozen yogurt or pound cake

BLUEBERRY SYRUP

Steps:

• Add the blueberries, sugar, lemon juice and 1 cup water to a saucepan. Bring to a simmer and cook for 10 minutes. Strain into a mason jar. Let cool completely. Will keep in the fridge for about 2 weeks.

EASY HOMEMADE BERRY SYRUP

Steps:

• Pour frozen berries and 2 cups water into a medium saucepan and cook over medium heat, stirring occasionally, until they have thawed but are not hot. Add sugar and bring to a simmer; cook for about 5 minutes, stirring frequently.
• Mix remaining 1/4 cup water and cornstarch together in a bowl. Add to the berry mixture and cook over medium-low heat to thicken slightly, about 3 minutes.

BLUEBERRY VANILLA SYRUP

Steps:

• Combine sugar and cornstarch in a large pot. Pour in water, corn syrup, and lemon juice. Stir in blueberries and vanilla bean. Bring to a boil, reduce heat, and simmer until thickened and infused with vanilla flavor, about 5 minutes. Remove syrup from heat.
• Strain syrup into 3 hot, sterilized half-pint canning jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 1 hour. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

BALSAMIC BLUEBERRIES AND PEACHES

Steps:

• Boil 3 tablespoons sugar with vinegar, and 1 cup blueberries in a 1- to 1 1/2-quart heavy saucepan, stirring, 1 minute. Remove from heat.
• Combine remaining 2 cups blueberries with peach slices in a large bowl. Toss with hot blueberry syrup and black pepper, then add sugar to taste. Let stand, tossing occasionally, 30 minutes.