Summer Fruit Compote
"Recipe source: Fresh from the Farmers Market cookbook"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (886.8 g)
- Calories 375.9
- Total Fat - 3.7 g
- Saturated Fat - 0.7 g
- Cholesterol - 23.1 mg
- Sodium - 377.7 mg
- Total Carbohydrate - 96.8 g
- Dietary Fiber - 21.6 g
- Sugars - 45.5 g
- Protein - 15 g
- Calcium - 204.3 mg
- Iron - 5.2 mg
- Vitamin C - 370.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a saucepan over medium high heat add the wine, sugar and 1 cup water and bring to a simmer, stirring to dissolve sugar and let it simmer until reduced to 1 cup.
Step 2
Place 12 of the verbena leaves in a bowl and bowl syrup over the leaves. Stir and let steep for 5 minutes. If syrup is not flavorful you can add a few more of the lemon verbena leaves. Cool to room temp and then refrigerate until cold.
Step 3
Either divide fruit among 4 ballon wine glasses or place all the fruit in a glass dish. Just before serving strain the wine syrup and remove leaves. Pour syrup over the fruit and serve.
Tips
No special items needed.
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