Monday, November 22, 2010

Strawberry-Blueberry Compote in Red Wine Syrup

**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)

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