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
Related recipes
- Baked fruit compote
- Cold fruit compote
- Fall fruit compote
- Fresh and dried fruit compote
- Fresh fruit compote
- Fresh fruit compote with hazelnut-cinnamon biscotti
- Frozen fruit compote
- Fruit compote
- Fruit compote with ginger
- Holiday fruit compote
- Hot fruit compote
- Hot fruit compote #1
- Mixed fruit compote
- Rhubarb and mint compote
- Savory fruit compote
- Spicy fruit compote
- Summer compote
- Summer fruit compote
- Winter fruit compote
- Winter fruit compote with ginger