Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Maple syrup |
| 2 cups | Water |
| 1½ pounds | Halved & pitted plums |
| 1 \N | Basket boysenberries |
| 1 \N | Basket raspberries |
| 2 \N | Peeled & sectioned naval |
| \N \N | Oranges |
| \N \N | Fresh mint leaves |
| 1 \N | Peeled & sectioned |
| \N \N | Grapefruit |
| ½ pounds | Green seedless grapes |
| ⅓ cup | Wine (plum is good) |
| \N \N | Fresh mint leaves |
In a saucepan, bring maple syrup and water to boil; simmer for two minutes. Reduce heat to low simmer and poach plums (submerge them in hot water) for 30 seconds. Transfer plums with slotted spoon to the serving bowl. Poach boysenberries and raspberries for 15 seconds, and then transfer them to the serving bowl. Poach orange and grapefruit sections 1 minute, and remove them to the serving dish. Poach grapes for 15 seconds, and transfer them to the serving dish. Stir wine into the syrup and simmer two minutes. Let wine syrup cool; spoon over fruit. Sprinkle compote with fresh mint leaves. Ladle into individual bowls. May be served alone, or with ice cream or yogurt.