Summer Fruit Compote

Recipe Ingredients

6		Slightly underripe peaches (medium)
6		Slightly underripe plums (medium)
3 cups	711ml	Johannisberg Riesling
1 cup	198g / 7oz	Sugar
2		Thick lemon slices
6		Slightly underripe apricots (medium)
		Fresh mint leaves - for garnish
		Creme fraiche or whipped cream - (optional)

Recipe Instructions

Bring large saucepan of water to boil. Immerse peaches in water for about 20 seconds, then remove immediately with slotted spoon. Let cool, then peel, cut in half and remove pits. Place in medium bowl.

Immerse plums in same boiling water for 1 minute, then remove with spoon. Let cool, then peel. Place in bowl with peaches.

In large saucepan, combine wine, sugar and lemon slices and bring to boil, stirring to dissolve sugar. Reduce heat to medium-low so liquid is at a gentle simmer. Add peaches, plums and apricots to syrup, cover and simmer, turning occasionally until the fruits are just tender. (Apricots may be ready before other fruits.) Transfer fruits to large bowl. They should be slightly resistant when cut.

Boil syrup to reduce by half. Remove from heat, discard lemon slices, and let syrup cool. Pour over the fruit, cover and refrigerate for 4 to 6 hours. Serve creme fraiche or whipped cream on the side, and garnish with mint leaves.

This recipe yields 6 servings.

Source:
The Los Angeles Times, 07-08-2001

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