TLC Cooking "Sangria Compote"

Sangria Compote

by the Editors of Publications International, Ltd.

YIELD Makes 8 servings
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Let the season dictate your choice of fruits and berries.

INGREDIENTS

1/2	cup sugar
1/2	cup water
1	cinnamon stick
3	whole cloves
1/8	teaspoon ground nutmeg
2	(1-inch-wide) strips orange peel
2	(1-inch-wide) strips lemon peel
6	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
1	cup dry red wine or rose wine
1/4	cup orange juice
1	teaspoon lemon juice
Mint sprigs for garnish

PREPARATION:

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.
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.
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.

This recipe appears in: Compotes & Fondue

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