Summer Berry and Stone Fruit Salad with Maple Wine Syrup

In a small saucepan, combine maple syrup, water, and red wine. Bring to a gentle boil and let it bubble for 5 minutes to concentrate the flavors.

Remove from heat and let the syrup cool completely. Once cooled, stir in the fresh lemon juice.

Bring a pot of water to boil. Dip peaches and apricots briefly into the boiling water, about 30 seconds, then transfer to ice water. The skins should slip off easily. (This blanching method works best with fully ripe stone fruit)

Slice the peeled peaches and apricots, placing them directly into the maple syrup to prevent browning.

Using a sharp knife, remove all peel and white pith from the orange. Slice into rounds, catching any juice. Add both orange slices and juice to the bowl.

Slice the bananas and add to the fruit mixture.

Gently fold in the berries and cherries, being careful not to crush the delicate raspberries.

Spoon the maple syrup over all the fruit, toss gently, and chill for at least 2 hours before serving. Serve with whipped cream if desired.