Fruit Compote with White Wine

By corlear

Ingredients

• 2 ripe nectarines or peaches
• 2 greengage plums
• 12 oxheart cherries
• 1/2 cup small tangerine sections (Japanese canned variety)
• 1 cup white wine
• 1 tablespoon cognac
• 1 cup sugar
• 1 cup water

Details

Servings 4

Preparation

Step 1

Peel plums and nectarines or peaches; remove stones; cut fruit in half. Remove cherry stones, leaving fruit whole. Drain tangerine sections. Combine fruits in a glass or china bowl. Pour the wine and brandy over the fruit and let stand for about 20 minutes.

Combine sugar and water in a large enamel saucepan and boil for 10 minutes. Then spoon fruit in carefully so as to preserve its shape. Pour any juice remaining in the bowl into the saucepan. Reduce the heat; simmer for about 5 minutes or until very hot, but not boiling. Let cool; then chill in refrigerator for several hours.

Serve in wide flat dessert dishes so the fruit may be arranged effectively. Serve mocha or bittersweet chocolate wafers with this compote.