Winter Fruit Salad

Ingredients

• 1 ¼ cup sugar
• 3 star anise
• 1 plump vanilla bean, split in half lengthwise
• 2 2-inch long pieces lemon zest (peeled with a vegetable peeler), preferably Meyer lemons
• 3 firm Bosc pears
• 1 firm tart apple
• 8 dried Turkish apricots, cut in half
• 4 dried figs, quartered

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    290 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 72 grams carbohydrates; 5 grams dietary fiber; 63 grams sugars; 1 gram protein; 2 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Fill a medium saucepan with 5 cups water. Add the sugar, star anise, vanilla bean and lemon zest. Bring to a boil, and cook until all the sugar is dissolved. Then shut off the heat. Meanwhile, peel and core pears and apple. Slice thinly lengthwise and place in a large heatproof bowl. Add apricots and figs. Pour hot sugar syrup on top, making sure all the fruit is covered. Cover bowl with plastic wrap; poke a few holes in plastic. Chill overnight in refrigerator.
2. The next morning, using a slotted spoon ladle fruit into a serving bowl and serve.

15 minutes