Summer fruit compote with mint and cinnamon
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | ;Water |
| ⅔ | cup | Plum jam |
| 2 | Sprigs fresh mint | |
| 1 | Cinnamon stick | |
| 1½ | tablespoon | Raw sugar |
| 1 | Lemon; quartered | |
| 1 | pounds | Peaches; peeled |
| 1 | pounds | Nectarines; peeled |
| 1 | pounds | Apricots; peeled |
| 1 | pounds | Red plums; peeled |
| 1 | pounds | Fresh black currants or |
| 1 | pint | Berries or a mixture of both |
| Fresh mint; for garnish | ||
Directions
In a large saucepan, combine the water, jam, mint, cinnamon, sugar and lemon. Bring to a boil, reduce heat, and simmer for 15 minutes.
Discard the mint and cinnamon.
Add the fruit in the order listed, simmering for 5 minutes between each addition. Continue until all the fruit except the currants or berries is lightly cooked, soft but still firm. Add the currants or berries last; they require no cooking.
Remove the fruit from the heat, cool and chill. Garnish with mint before serving.
From Caroline Collis of Mott's Hall/England in "Cooking with Herbs" by Emelie Tolley and Chris Mead. New York: Clarkson N. Potter, Inc., 1989. Pg. 199. Posted by Cathy Harned.
Submitted By CATHY HARNED On 10-15-94