* Exported from MasterCook *

Nectarines, Blueberries, and Raspberries with Champagne-Cardamom Reduction

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup champagne
1/4 cup sugar
1 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 1/2-inch
wedges (about 3 cups)
1 pint blueberries
1/2 pint raspberries

Simmer champagne, sugar, and salt in small, heavy-bottomed nonreactive
saucepan over high heat until syrupy, honey-colored, and reduced to 1/4
cup, about 15 minutes. Off heat, stir in lemon zest and juice and
cardamom; steep 1 minute to blend flavors, and strain. 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.

Source: "http://www.americastestkitchen.com/recipe/788.shtml" S(Shared):
" by Devonna )" Yield: "6 cups"
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Per Serving (excluding unknown items): 228 Calories; 1g Fat (6.1% calories
from fat); 3g Protein; 45g Carbohydrate; 8g Dietary Fiber; 0mg
Cholesterol;
39mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Fruit; 0 Fat; 1 Other
Carbohydrates.

NOTES : Dry white wine can be substituted for the champagne


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