Summer Fruit Compote
6 large plums
2 cups blueberries
¼ cup sugar
1 ½ cups raspberries
(You will need a shallow baking dish; a 12-inch round dish.)
Preheat the oven to 350° F.
First, prepare the fruit. Halve each peach by making a slit
all around through the natural crease, then simply twist in half
and remove the pit. Cut the halves into three pieces each and
place them in the baking dish. After that, do the same with the
apricots. If the apricots are large, slice the halves into two;
if they’re small, leave the halves whole. Repeat this with the
plums, but if they’re clinging too tightly to their pits, you
may find it easier to slice them into quarters on the pit and
pull each quarter off.
Add the apricots and plums to the peaches in the dish, followed
by the blueberries. Now sprinkle the sugar over them, place the
dish in the center of the oven, and let the fruits bake (without
covering) for 25 to 30 minutes, or until they are tender when
tested with a skewer and the juices have run. Then remove them
from the oven and gently stir in the raspberries, tipping the
bowl and basting them with the hot juices. Taste to check the
sugar and add more if you think it needs it, then cool the compote
and chill in the refrigerator. Serve with crème fraîche, cream,
or vanilla ice cream.
Note: if you want to make the compote entirely with soft berries,
it needs only 10 minutes in the oven.
Wine Recommendations by Wine.Com:
1998 Enotria Moscato, Mendocino
1996 Balbach Riesling Auslese, Niersteiner Hipping, Rheinhessen, Germany
Cookbook available in March 2000.
Call 1-800-514-9046 for more information.