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Summer Stone Fruit Carpaccio With Vanilla Bean Syrup and Ginger Cream

Summer Stone Fruit Carpaccio With Vanilla Bean Syrup and Ginger Cream

By Leo Cheng
20’ Prep time
20’ Cook time
20’ Total time
2219 Calories
1 Serving

Summary

Summer Stone Fruit Carpaccio With Vanilla Bean Syrup and Ginger Cream is a gluten free, lacto ovo vegetarian, and primal side dish. One serving contains 2219 calories, 14g of protein, and 94g of fat. This recipe serves 1 and costs $15.05 per serving. It is perfect for The Fourth Of July. 1 person has made this recipe and would make it again. This recipe from Foodista requires plums, plums, pluots, and apricots. From preparation to the plate, this recipe takes around 20 minutes. All things considered, we decided this recipe deserves a spoonacular score of 49%. This score is pretty good. Try Fresh Summer Fruit in Ginger-Wine Syrup, Summer Berry Vanilla Bean Parfaits with Vanilla Bean Whipped Cream, and Spinach Stone Fruit Salad: Summer's Best Fruit Made Dinner for similar recipes.
Leo Cheng 0 Followers

Step by Step

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Step 1

Combine ingredients for the syrup and set aside, covered.
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Step 2

Place ginger juice in a large bowl and add cream. Honey or agave may be added to sweeten, if desired. Beat until semi-stiff peaks form. Set aside
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Step 3

Slice thinly around the pit of each piece of fruit and arrange on a large platter in layers. Drizzle with desired amount of syrup and spoon a dollop of cream on top. Garnish with lavender buds and a sprig of fresh mint.

Ingredient

  • purple plum
    purple plum
    4
  • vanilla bean
    vanilla bean
    1
  • cream
    cream
    1
  • whipping cream
    whipping cream
    238 milliliters
  • apricot
    apricot
    4
  • raw honey
    raw honey
    339 milliliters
  • ginger juice
    ginger juice
    1 tbsp
  • red plum
    red plum
    4
  • pluot
    pluot
    4

Nutrition Facts

View nutrition facts
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