- 2 cups verjuice
- 1 T pink peppercorns
- 6 juniper berries
- 1/3 cup brown sugar
- 6 ripe nectarines
- 6 ripe plums
- Mature Cheddar cheese, for serving
Place a small saucepan over a medium heat and add the verjuice, peppercorns, juniper berries and brown sugar. Stir until dissolved.
Cut the nectarines and plums into wedges and add to the warm syrup. Bring to a gentle simmer and slowly stew until the fruit is tender, juicy and fragrant.
Serve with thin slivers of mature cheese.