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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