Cherries, Peaches, and Blackberries Poached in Elderflower-Vanilla Syrup

The heady floral fragrance of elderflower marries beautifully with summer fruits, poached ever so gently in a light syrup and served with a refreshing lemon verbena sorbet. Perfect for balmy summer nights.

4 SERVINGS

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        1/4 cup (60 ml) elderflower syrup or elderflower liqueur

        3 tablespoons fragrant honey, such as lavender

        1 plump, fresh vanilla bean

        1 cup (250 g) dark, sweet cherries, such as Bing, halved and pitted

        2 firm yellow or white peaches, halved and pitted, each half cut into quarters

        12 blackberries

        Lemon verbena sorbet, for serving

1.     In a large saucepan that will hold the fruit in a single layer, combine the elderflower syrup, honey, vanilla pod, and 3 cups (750 ml) water and heat over medium heat, stirring to dissolve the honey. Reduce the heat to low, set the cherries and peach slices in the poaching liquid, and cook at a gentle simmer just until the fruit is cooked through—tender but not mushy, with the skins intact—about 5 minutes. Add the blackberries and poach for 1 minute more, until just warmed through.

2.     Remove from the heat and, using a slotted spoon, transfer the fruit to a large, shallow bowl. Set aside to cool.

3.     Return the saucepan with the poaching liquid to the stove and cook the poaching liquid over high heat until it has reduced by a third, 25 to 30 minutes. The liquid should be light and syrupy. Set aside to cool, then pour over the poached fruit and refrigerate until chilled, about 1 hour.

4.     Divide the fruit evenly among four dessert plates. Spoon over the reduced poaching liquid. Serve with lemon verbena sorbet.

VARIATION: If you do not have an ice cream maker, substitute Whipped Yogurt Cream for the lemon verbena sorbet.