| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
|
Salads |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Maple syrup |
| 2 |
c |
Water |
| 1 1/2 |
lb |
Halved & pitted plums |
| 1 |
|
Basket boysenberries |
| 1 |
|
Basket raspberries |
| 2 |
|
Peeled & sectioned naval |
|
|
Oranges |
|
|
Fresh mint leaves |
| 1 |
|
Peeled & sectioned |
|
|
Grapefruit |
| 1/2 |
lb |
Green seedless grapes |
| 1/3 |
c |
Wine (plum is good) |
|
|
Fresh mint leaves |
INSTRUCTIONS
In a saucepan, bring maple syrup and water to boil; simmer for two minutes.
Reduce heat to low simmer and poach plums (submerge them in hot water) for
30 seconds. Transfer plums with slotted spoon to the serving bowl. Poach
boysenberries and raspberries for 15 seconds, and then transfer them to the
serving bowl. Poach orange and grapefruit sections 1 minute, and remove
them to the serving dish. Poach grapes for 15 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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