Okanagan peaches & plums with mint syrup & ice cream
Okanagan peaches, plums, berries and melons are fully-formed nature’s desserts late summer. Cut them up, sprinkle them with a refreshing mint syrup and serve them with a dollop of vanilla ice cream for a light, no-fuss dessert.
Ingredients:
2 Okanagan peaches or nectarines
4 President and/or Carolin plums
1 cup / 250 mL BC raspberries or blackberries
4 scoops vanilla ice cream
2 cups / 500 mL granulated sugar
1 cup / 250 mL water
1 cup / 250 mL tightly packed fresh mint leaves, lightly crushed
1 lime, zest and juice 1 lime, zest and juice
Combine sugar and the water in a small saucepan. Bring to a gentle boil over medium-low heat, stirring occasionally to dissolve the sugar. Remove the syrup from heat and add the mint leaves and juice and zest of lime. Allow the syrup to cool for at least 1 hour. Strain and discard the mint. Yields about 2 cups. Store syrup in an airtight container and place in the refrigerator until ready to use.
Pit and dice peaches and plums. Gently fold in berries. Transfer to serving bowls, sprinkle with mint syrup and top with ice cream.
Serves 4
