FRUIT SALAD
(NECTARINES, BLUEBERRIES, AND RASPBERRIES
WITH CHAMPAGNE-CARDAMOM REDUCTION)
MAKES 6 CUPS
Dry white wine can be used as an alternative
to champagne.
1
1⁄4
1
5
3
1
1⁄
2
cup champagne
cup sugar
pinch salt
tablespoon grated zest plus 1 tablespoon juice
from 1 lemon
cardamom pods, crushed
medium nectarines (about 18 ounces),
cut into 1⁄2-inch wedges (about 3 cups)
pint blueberries
pint raspberries
INSTRUCTIONS
1. Simmer champagne, sugar, and salt in small,
heavy-bottomed nonreactive saucepan over high heat
until syrupy, honey-colored, and reduced to 1⁄4 cup,
about 15 minutes.
2. Off heat, add lemon zest and juice and cardamom;
steep 1 minute to blend flavors, and strain. Combine
nectarines, blueberries, and raspberries; pour warm
dressing over fruit and toss to combine. Serve immediately
at room temperature or cover with plastic wrap, refrigerate
up to 4 hours, and serve chilled.
Find more recipes at americastestkitchen.com
AMERICA’S TEST KITCHEN IS SPONSORED BY DCS BY FISHER & PAYKEL, KOHLER, WOODBRIDGE BY ROBERT MONDAVI, DIAMOND CRYSTAL KOSHER SALT, COOKING.COM, AND SUNSWEET
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P HOTO: K ELLER + K ELLER
INGREDIENTS