Summer Fruit Cups

Summer Fruit Cups

Prep Time: 0

Yield: 8

A dessert this simple depends on the finest ingredients for its success. Start with juicy summer fruits, then drizzle on a syrup steeped with verbena leaves. The verbena lends a sweet, clean, lemon flavor.

Ingredients

  • 1 cup water
  • 1/2 cup sugar
  • 1/2 cup fresh lemon verbena leaves or 1 teaspoon finely shredded lemon peel
  • 1/4 cup loosely packed fresh mint leaves
  • 2 cups sliced fresh apricots
  • 2 cups sliced fresh nectarines
  • 1 cup fresh boysenberries, blackberries, and/or raspberries

Instructions

  1. In a 1-quart saucepan combine the water, sugar, lemon verbena or lemon peel, and half of the mint leaves. Cook and stir over medium heat until bubbly; reduce heat. Simmer, covered, for 10 minutes. Strain, discarding the lemon verbena and mint. Cool.

    In a large bowl combine the fruit and the remaining mint leaves. Drizzle the cooled syrup over the fruit mixture. Serve at once.
http://www.culinarycafe.com/2009/08/17/Summer-Fruit-Cups/