Anne Burrell's Macedonia Fruit Cocktail
2 cups sugar
Zest of 1 lemon, removed in large strips with a peeler
4 cups assorted summer fruit (peaches, nectarines, plums, honeydew, raspberries, etc.), cut into bite-size pieces
8 fresh mint leaves, cut into a chiffonade just before serving
1 pint lemon sorbet
1. In a medium saucepan, combine sugar with 2 cups water and the lemon zest. Bring to a boil, then turn off the heat and let cool. (You have made simple syrup!) When the syrup is cool, remove the zest.
2. Transfer the syrup to a large mixing bowl, add the fruit, and mix to combine. Cover and refrigerate for at least 1 hour.
3. Ladle the fruit into individual bowls and sprinkle with the mint.
4. Nestle a scoop of lemon sorbet in each dish of fruit. Serve cold.
Makes 6 to 8 servings.
NOW, ROCK YOUR KITCHEN!
GET INTO IT. Contrary to popular belief, cooking skills are not genetic. You just need to learn how to do it well. Be confident, have fun, and drink wine!
READ THE WHOLE RECIPE. Make sure you have the right tools and ingredients before you start. Last-minute substitutions don’t usually work out well. Don’t forget to preheat the oven!
PREP FIRST. Commit the phrase mise en place to memory. It’s French for “put in place,” and it means to get all your prep work (chopping, measuring, etc.) done before you start cooking.
For more tips and mouthwatering recipes, pick up Anne Burrell’s new book Cook Like a Rock Star.
Photo credit: Ben Fink Copyright 2011