Summer Fruit Compote

Recipe by: Diane Rossen Worthington | from The Taste of Summer: Inspired Recipes for Casual Entertaining

Cookstr

Course: Dessert

Total Time: Half Day

Skill Level: Moderate

Cost: Inexpensive

Photo by: Joseph De Leo

In this seasonal compote, bright fruits are gently poached together in a johannisberg Riesling syrup. The wine has a semidry, fruity character that complements summer’s harvest. You can vary the fruits you poach, but make sure that they are all about the same size. You will need to undercook them slightly, as they continue to cook while cooling. Accompany the compote with your favorite biscotti.

Yield: Serves 6

INGREDIENTS

6 medium, slightly underripe peaches
6 medium, slightly underripe plums
3 cups Johannisberg Riesling
1 cup sugar
2 thick lemon slices
6 medium, slightly underripe apricots

Garnish:

Fresh mint leaves
Creme fraiche or whipped cream (optional)

Directions

1. Bring a large saucepan of water to a boil. Immerse the peaches in the water for about 20 seconds, then remove immediately with a slotted spoon. Let cool, then peel the peaches, cut in half, and remove the pits. Place in a medium bowl.

2. Immerse the plums in the same bailing water for 1 to 1½ minutes, then remove with a slotted spoon. Let cool, then peel the plums. Place in the bowl with the peaches.

3. In a large saucepan, combine the wine, sugar, and lemon slices and bring to a boil over high heat, stirring to dissolve the sugar. Reduce the heat to medium-low so the liquid is at a gentle simmer.

4. Add the peaches, plums, and apricots to the syrup, cover, and simmer, turning occasionally until the fruits are just tender. The apricots may be ready before the other fruits, so watch carefully and remember that all the fruits will continue to cook for a few minutes after they are removed from the syrup. As soon as the fruits are done, transfer them to a large glass bowl with a slotted spoon. They should be slightly resitant when cut.

5. Raise the heat to high and boil the syrup to reduce by one-half. Remove from the heat, remove and discard the lemon slices, and let the syrup cool.

6. Pour the cooled syrup over the fruit, cover, and refrigerate for 4 to 6 hours.

7. To serve, garnish the bowl with mint leaves. Serve crème fraîche or whipped cream on the side, if desired.