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Strawberry-Blueberry Compote in Red Wine Syrup

Posted Sep 13 2008 1:04am

Recipe from Cooking Light, May 2003. Serve this topping over pound cake, angel food cake or biscotti and garnish with mint.

1 cup dry red wine
1/4 cup sugar
1/2 teaspoon whole black peppercorns
2 (2 1/2-inch) orange rind strips
1 cinnamon stick
1 bay leaf
4 cups sliced strawberries
1 cup blueberries

Combine first 6 ingredients in a small non-aluminum saucepan; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes or until liquid is reduced to 1/2 cup. Strain wine mixture through a colander into a large bowl; discard solids. Add berries; toss to coat. Serve warm or chill up to 2 hours. Serves 8.

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