This compote can be made up to two days ahead of time and served warm or cold, by itself or as a topping for pancakes, ice cream or over cut fruit.
2 cups blueberries
½ c. brown sugar
¼ c. Black Currant Fruit Wine
1 Tbsp. fresh lemon juice
½ trsp grated lemon peel
½ tsp vanilla
1 ½ cups quartered strawberries
1 ½ cups blackberries
2 cups sliced peeled peaches
Combine blueberries, sugar, wine, lemon juice and lemon peel in a saucepan. Bring to boil over medium heat. Reduce heat and simmer, stirring occasionally, for 15-20 minutes or until mixture is slightly thickened. Remove from heat and stir in vanilla. Cool to room temperatures. Cover & refrigerate for at least 2 hours or up to 24 hours. Combine strawberries, blackberries and peaches. Spoon strawberry mixture into 6 serving dishes. Spoon blueberry mixture over top. Serves 6.
(Variation: Substitute Raspberry Fruit Wine for the Black Currant Fruit Wine and substitute raspberries for the blackberries. Either way, it’s great!)