Mixed Berries with Vanilla Bean Syrup
by Irit Ishai
Drizzle on an infused sugar syrup for a fragrant finish. A vanilla-bean syrup is a perfect match for this mixed berry salad.
Serves four to six.
Yields 1/3 cup syrup.
To learn more, read the article:
Use Flavor-Infused Syrups to Make Exceptional Fruit Salads
1/2 vanilla bean
1/4 cup granulated sugar
1/4 cup water
1 pint (2 cups) fresh raspberries
1 pint (2 cups) fresh blueberries
1 pint (2 cups) fresh blackberries
1/2 pint (1 cup) fresh strawberries
Split the vanilla bean in half lengthwise with a sharp paring knife and scrape out the seeds with the back of the knife; save the empty pod for a garnish, if you like. Put the seeds in a small saucepan, along with the sugar and water. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves. Reduce the heat to low and cook for 7 minutes to let the vanilla infuse. Strain through a fine sieve to remove any fibrous pieces of vanilla pod or clumps of seeds. Let cool and refrigerate until completely chilled.
Rinse the raspberries, blueberries, and blackberries and spread them in a single layer on a towel to dry. Hull the strawberries and cut them into quarters.
Just before serving, combine all the berries in a large serving bowl and pour on just enough of the vanilla syrup to lightly coat them, about 3 Tbs. Toss gently.
nutrition information (per serving):
Size
:
based on six servings;
Calories
(kcal):
110;
Fat
(g):
0.5;
Fat Calories
(kcal):
5;
Saturated Fat
(g):
0;
Protein
(g):
1;
Monounsaturated Fat
(g):
0;
Carbohydrates
(g):
28;
Polyunsaturated Fat
(g):
0;
Sodium
(mg):
0;
Cholesterol
(mg):
0;
Fiber
(g):
7;
photo: Scott Phillips
From Fine Cooking 65
, pp. 52-55
June 1, 2004
