Summer fruit compote with mint and cinnamon

12 servings

Ingredients

Quantity Ingredient
cup ;Water
cup Plum jam
2 Sprigs fresh mint
1 Cinnamon stick
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

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