Cherries, Plums, Nectarines, and Beets with Pink-Peppercorn-Citrus Syrup

Contrasting with the sweetness of this assemblage, thinly sliced radishes, crisp tendrils of watercress, and a glaze of pink-peppercorn- citrus syrup add a depth of flavor to Cherries, Plums, Nectarines, and Beets.
Cherries, Plums, Nectarines, and Beets with Pink-Peppercorn-Citrus Syrup
Makes 6 servings
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  1. 1 cup cherry halves, pitted
  2. 2 plums, pitted and cut into eighths
  3. 2 nectarines, pitted and cut into eighths
  4. 2 small pink beets, sliced thin
  5. 2 small radishes, sliced thin
  6. Pink-Peppercorn-Citrus Syrup, divided (recipe follows)
  7. ¼ teaspoon kosher salt
  8. ¼ teaspoon freshly ground pink pepper
  9. 1⁄8 teaspoon freshly ground black pepper
  10. 1½ cups watercress
  11. Garnish: fresh edible flowers and sliced toasted almonds
Pink-Peppercorn-Citrus Syrup
  1. 2 cups sugar
  2. 1½ cups water
  3. 2 lemons, peeled, peels reserved
  4. 1 tablespoon crushed pink peppercorns
  5. ½ vanilla bean, split lengthwise
  1. In a large bowl, combine cherries, plums, nectarines, beets, radishes, and half of Pink-Peppercorn-Citrus Syrup. Toss gently to coat each piece. Season fruit with salt, pink pepper, and black pepper.
  2. Divide fruit mixture and watercress among serving plates. Garnish with edible flowers and sliced almonds, if desired. Serve with remaining syrup.
Pink-Peppercorn-Citrus Syrup
  1. In a small saucepan over high heat, combine sugar and water. Add reserved lemon peels, reserving remainder of fruit for another purpose. Add peppercorns, vanilla bean, and reserved seeds. Bring mixture to a boil to dissolve sugar, whisking often. Reduce heat to medium. Continue to simmer, stirring often, about 10 minutes, until thickened.
  2. Remove from heat, and let cool completely. Syrup can be stored, refrigerated, in an airtight container for up to 3 weeks. Strain when serving.
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