Easter Nectarines and Cherries with Syrup

Ingredients:

2 cups sugar
1 can drained cherries (reserve syrup)
12 nectarines
2 tsp corn starch

Preparing:

Cook nectarines in a liter of water.
When boiling, remove them, peel and cut in half (remove seeds).
Back to the fire along with the sugar and cook over low heat until the sugar has dissolved.
Drain them and reserve syrup.

Cook the syrup along with the cherry syrup until reduced by half.
Dissolve the cornstarch in 2 tbsp water, add the syrup, let thicken and remove from heat.
Bathe fruit with the syrup and serve.

Stone Fruit Salad

Ingredients:

4 apricots, halved and thinly sliced
4 nectarines, halved and thinly sliced
4 peaches, halved and thinly sliced
4 plums, halved and thinly sliced
125 g mascarpone
2 tbsp apricot juice
1 tsp brown sugar

Preparing:

Mix the fruit together.
Drizzle with apricot juice.

Mix the mascarpone and brown sugar and serve with the salad.

Mixed Fruit Kabobs

Ingredients:

8 strawberries
4 red plums
2 nectarines, halved and pitted
2 kiwi fruit, peeled and quartered
2 bananas, peeled and thickly sliced
1 mango, peeled, halved and pitted
3 tbsp Cointreau
1 tbsp clear honey

Preparing:

Cut all fruits into chunks.

Mix the honey with the Cointreau.
Pour the mixture over the fruits and toss lightly to coat.
Cover with plastic wrap and to marinate in the refrigerator for 1 hour.

Preheat the grill.

Drain the fruit, reserving the marinade.
Thread the fruit on to several presoaked wooden skewers.
Cook for 5 minutes over medium-hot coals, turning and brushing frecuently with the reserved marinade.