Sangria Compote
Browse the article Sangria Compote
Yield: Makes 8 servings
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:
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.
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.
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.
This recipe appears in:
Compotes & Fondue