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!)


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