MAKES ABOUT 6 CUPS
Dry white wine can be substituted for the champagne.
1 |
cup champagne (see note) |
¼ |
cup sugar |
Pinch table salt |
|
1 |
tablespoon grated zest plus 1 tablespoon juice from 1 lemon |
5 |
cardamom pods, crushed |
3 |
medium nectarines (about 18 ounces), cut into ½-inch wedges (about 3 cups) |
1 |
pint blueberries |
½ |
pint raspberries |
1. Simmer the champagne, sugar, and salt in a small saucepan over high heat until syrupy, honey-colored, and reduced to ¼ cup, about 15 minutes. Off the heat, stir in the lemon zest and juice and cardamom; steep for 1 minute to blend the flavors and strain.
2. Combine the nectarines, blueberries, and raspberries in a medium bowl; pour the warm dressing over the fruit and toss to coat. Serve at room temperature, or cover with plastic wrap, refrigerate for up to 4 hours, and serve chilled.