 Sangria Compote
Makes 8 servings
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Let the season dictate your choice of fruits and berries.
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Ingredients
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1/2
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cup sugar
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1/2
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cup water
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1
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cinnamon stick
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3
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whole cloves
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1/8
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teaspoon ground nutmeg
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2
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(1-inch-wide) strips orange peel
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2
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(1-inch-wide) strips lemon peel
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6
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cups assorted fruits and berries: sliced, peeled fresh or unsweetened frozen peaches; pitted Bing cherries; blueberries; small, hulled strawberries; red and green seedless grapes; cantaloupe and honeydew melon balls; peeled, cored and diced pears
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1
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cup dry red wine or rose wine
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1/4
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cup orange juice
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1
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teaspoon lemon juice
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Mint sprigs (optional)
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1. Combine sugar, water, cinnamon stick, cloves, nutmeg, orange and lemon peels in small saucepan. Cook, stirring occasionally, over medium heat until sugar is dissolved. Cover; reduce heat. Simmer 5 minutes; cool.
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2. Place fruits and berries in large bowl. Pour sugar mixture through strainer over fruit. Discard spices and peels. Add wine, orange juice and lemon juice. Stir gently to mix. Cover; refrigerate 1 hour or up to 2 days for flavors to blend.
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3. To serve, spoon about 3/4 cup fruit into each of 8 bowls. Pour about 1/4 cup wine mixture over each serving. Garnish with mint.
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© Publications International, Ltd.
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Printed
from fbnr.com
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