Agriculture Reference
In-Depth Information
The subtle fragrance of the rose geranium leaves brings out a floral quality in the
fruit. This is a great way to improve the flavor of ordinary supermarket nectarines.
6 SERVINGS
In a small saucepan, whisk the water and sugar over high heat until the sugar is in suspen-
sion and no longer mounded on the bottom of the pan. Bring the mixture to a boil and cook
until all the sugar is dissolved, about 5 minutes. If this happens before the water boils,
bring to a boil anyway.
Remove the pan from the heat and add the rose geranium leaves. Let steep for at least 10
minutes.
Combine the nectarines and blackberries in a large bowl or divide evenly among six small
ones. Ladle the warm syrup through a strainer over the fruit and serve. (The dish can be
made up to 2 hours in advance and held at room temperature.)
FLAVORED SYRUPS
Nothing in the pastry chef's art can compare to a perfect peach - the melting texture, the
heady perfume, the complex interplay of sweet and tart. But just how many times in a
summer do you find perfection? Face it: most of the fruit we buy can use a little help.
That's why desserts were invented in the first place. An assist can come in the form of
something as tricky as puff pastry or as basic as a simple syrup.
Few things are easier to make than a simple syrup-just boil sugar and liquid until clear
-and few allow as much room for experimentation. One of my favorite summer desserts
uses a simple syrup scented with mint and lime zest as a sauce for thinly sliced melon-just
five ingredients, but you would not believe the complexity of flavor.
