Five-Spice Fall Fruit SaladTara Donne, food styling by Diana Yen
DO AHEAD:
Syrup can be made in advance and stored in an airtight container in the fridge for up to 2 days.
Recipe information
Total Time
2 1/2 Hours
Yield
Makes 6 to 8 servings
Ingredients
3/4 cup honey
1/2 vanilla bean, split and scraped
1 1-inch piece ginger, thinly sliced
1 teaspoon Chinese five-spice powder
2 tablespoons fresh lemon juice
5 black plums, pitted and sliced
5 red plums, pitted and sliced
8 figs
Preparation
Step 1
Place 3/4 cup water in a medium saucepan. Add the honey, vanilla bean pod with seeds, ginger, and five-spice powder. Bring to a boil and stir until honey dissolves. Set aside to cool completely, and stir in lemon juice. Discard ginger and vanilla bean pod.
Step 2
In a large bowl, pour cooled syrup over the sliced plums. Cover the bowl with plastic wrap and chill for at least 2 hours, or overnight in the refrigerator.
Step 3
An hour before serving, slice figs in half and gently fold into plum mixture. To serve, use a slotted spoon to ladle fruit into a serving bowl.
Recipe notes
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