Fresh mint highlights a bowl of sweet yet tart poached peaches and plums.
- Portion size 6 servings
- 5 peaches
- 5 nectarines
- 1/2 cup riesling or other fruity white wine
- 1/3 cup packed brown sugar
- 1/3 cup packed granulated sugar
- 1 strip lemon rind
- 1 stick cinnamon
- 6 plums
- 2 teaspoons chopped fresh mint (or 3/4 tsp/r mL dried)
- fresh mint sprig
Peel peaches; cut into 1/2-inch (1 cm) thick slices. In large shallow saucepan, combine wine, sugar, lemon rind, cinnamon stick and 1/2 cup (125 mL) water; bring to boil. Add peaches and return to boil; reduce heat to medium and simmer, stirring occasionally, for 8 minutes.
Meanwhile, cut plums into 1/2-inch (1 cm) thick slices. Add to saucepan; simmer, stirring occasionally, for about 7 minutes or until fruit is tender and liquid is slightly thickened. Discard lemon rind and cinnamon.
Stir in chopped mint. Serve warm or chilled garnished with mint sprigs. (Compote can be refrigerated in airtight container for up to 1 day.)
Nutritional facts Per serving, about:
- Protein 1 g
- Calories 120.0
- Total fat 29 g
- Total carbohydrate 1 g