The subtle fragrance of the rose geranium leaves brings out a floral quality in the fruit. This is a great way to improve the flavor of ordinary supermarket nectarines.
6 SERVINGS
1 |
cup water |
½ |
cup sugar |
2 |
tablespoons chopped fresh rose geranium leaves |
4 |
nectarines, pitted and sliced into ¾-inch wedges (about 2½ cups) |
1 |
cup blackberries |
In a small saucepan, whisk the water and sugar over high heat until the sugar is in suspension and no longer mounded on the bottom of the pan. Bring the mixture to a boil and cook until all the sugar is dissolved, about 5 minutes. If this happens before the water boils, bring to a boil anyway.
Remove the pan from the heat and add the rose geranium leaves. Let steep for at least 10 minutes.
Combine the nectarines and blackberries in a large bowl or divide evenly among six small ones. Ladle the warm syrup through a strainer over the fruit and serve. (The dish can be made up to 2 hours in advance and held at room temperature.)