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1/2 c maple syrup 2 ea naval oranges, peeled and se
2 c water 1 ea grapefruit, peeled and secti
1 1/2 lb plums, halved and pitted 1/2 lb green seedless grapes
1 ea basket boysenberries 1/3 c wine (plum is good)
1 ea basket raspberries 1 ea fresh mint leaves
6 servings
In a saucepan, bring maple syrup and water to a boil; simmer for two
minutes. Reduce heat to low simmer and poach plums (submerge them in
the hot water) for one-half minute. Transfer plums with a slotted
spoon to the serving bowl. Poach boysenberries and raspberries for
fifteen seconds, and then transfer them to the serving bowl. Poach
orange and grapefruit sections one minute, and remove them to the
serving dish. Poach grapes for fifteen 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. Serves 6
2 c water 1 ea grapefruit, peeled and secti
1 1/2 lb plums, halved and pitted 1/2 lb green seedless grapes
1 ea basket boysenberries 1/3 c wine (plum is good)
1 ea basket raspberries 1 ea fresh mint leaves
6 servings
In a saucepan, bring maple syrup and water to a boil; simmer for two
minutes. Reduce heat to low simmer and poach plums (submerge them in
the hot water) for one-half minute. Transfer plums with a slotted
spoon to the serving bowl. Poach boysenberries and raspberries for
fifteen seconds, and then transfer them to the serving bowl. Poach
orange and grapefruit sections one minute, and remove them to the
serving dish. Poach grapes for fifteen 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. Serves 6
