Sangria Compote the Editors of Publications International, Ltd.
Let the season dictate your choice of fruits and berries.
Makes 8 servings
|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|
- 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.
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