**found in October 2004 Cooking Light
Infusing red wine with warm spices and herbs creates a fragrant syrup for the distinctive ruby hued compote. Serve over ice cream, pound cake or with almond biscotti and garnish with mint.
1 cup dry red wine
1/4 cup sugar
1/2 tsp. whole black peppercorns
2 (2 1/2 inch) orange rind strips
1 Cinnamon stick
1 bay leaf
4 cups sliced strawberries
1 cup blueberries
Combine first 6 ingredients in a small non-aluminum saucepan, bring to a boil. Reduce heat, simmer, uncovered, 20 minutes or until liquid is reduced to 1/2 cup. Drain wine mixture in a colander over a large bowl, discard solids. Add berries, toss to coat. Serve warm or chill up to 2 hours.
Yield: 8 servings (serving size 1/2 cup)