Ingredients

• 1 cup fresh or frozen blueberries, picked over if fresh
• 1 cup sugar
• 1/2 cup dry white or red wine
• 1/2 cup water
• 1 vanilla bean, split lengthwise, halved crosswise
• 1 pound ripe, juicy plums, cut into eighths
• 2 pounds ripe, juicy peaches or nectarines, pitted and cut into eighths
• 3 tablespoons fresh lemon juice
• 2 tablespoons finely chopped mint

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Instructions

1. In a small nonreactive saucepan, combine the blueberries, sugar, wine and water. Scrape the seeds from the vanilla bean pieces into the pan; add the vanilla bean pieces to the pan. Set over medium heat, partially cover and bring to a brisk simmer. Cook, stirring occasionally, until the mixture has reduced and is slightly syrupy, about 7 minutes. Remove from heat. Transfer the syrup to a heat proof bowl and cool to room temperature. Cover and refrigerate until cold, at least 2 hours, or overnight.
2. Remove the vanilla bean pieces from the syrup. In a food processor, puree the syrup.
3. In a large bowl, stir together the plums, peaches, syrup and lemon juice. The dessert can be served immediately or it can be refrigerated for up to 1 hour.
4. Spoon the fruit mixture into dessert bowls, dividing the syrup evenly and using it all. Sprinkle each portion with some of the mint and serve immediately.