Strawberry-blueberry Compote In Red Wine Syrup               

 tags (edit): @Try Soon! @Vogel Desserts  

 

Infusing red wine with warm spices and herbs creates a fragrant syrup for the distinctive ruby-hued compote. Serve over ice cream, pound cake, or with almond biscotti. Garnish with mint.

Ingredients

1 cup Dry Red Wine
1/4 cup Sugar
1/2 teaspoon Whole Black Peppercorns
2 ea 2 1/2 inc Orange Rind
1 ea Cinnamon Stick
1 ea Bay Leaf
4 cup Strawberries Sliced
1 cup Blueberries
Mint Leaves optional For Garnish
 

Instructions
 1. Combine red wine, sugar, peppercorns, orange rind, cinnamon stick, and bay leaf in a small nonaluminum saucepan; bring to a boil.

2. Reduce heat; simmer, uncovered, 20 minutes or until liquid is reduced to 1/2 cup.

3. Drain wine mixture in a colander over a large bowl. Discard solids.

4. Add berries, toss gently to coat. Serve warm or chill up to 2 hours.




This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


Yields: 8 Servings
     Cooking Light magazine, May 2002, page 134

 notes: 

Cuisine:  

Main Ingredient: