1 large lemon
1 vanilla bean
3/4 cup sugar
4 cups mixed fresh fruit
With vegetable peeler, remove 1-inch wide continuous strip of peel from lemon. You can also use a zester and remove the rind from one lemon. Squeeze enough juice from the lemon to make 1/4 cup and set aside.
Cut the vanilla bean lengthwise in half; spread pod open. Carefully scrape the seeds from the inside of the vanilla bean; reserve both the seeds and the pod.
Over high heat, in a 1-quart saucepan, heat the peel, vanilla bean pod, vanilla seeds, sugar and 3/4 cup water to a boil. Reduce heat to medium; cook, uncovered for 5 minutes or until syrup is lightly thickened. Remove bean pod and lemon peel.
Pour syrup into a small bowl, stir in lemon juice.
Refrigerate for about 2 hours.
Place fruit in a large bowl; toss with syrup. Makes 6 servings.
"Cookin' for Teens" by Darla Varrenti.
Thursday, October 07, 1999
