Summer Fruit Compote With Mint And Cinnamon Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
2 1/2 cup: , Water
1 lbs: Nectarines, peeled
2/3 cup: Plum jam,
1 lbs: Apricots, peeled
2 Sprigs: fresh mint,
1 lbs: Red plums, peeled
1: Cinnamon stick,
1 lbs: Fresh black currants or,
1 1/2 tbsp: Raw sugar,
1 pint: Berries or a mixture of both,
1: Lemon, quartered
Fresh mint, for garnish
1 lbs: Peaches, peeled
Directions:
In a large saucepan, combine the water, jam, mint, cinnamon, sugar and
lemon. Bring to a boil, reduce heat, and simmer for 15 minutes.
Discard the mint and cinnamon.
Add the fruit in the order listed, simmering for 5 minutes between
each addition. Continue until all the fruit except the currants or
berries is lightly cooked, soft but still firm. Add the currants or
berries last; they require no cooking.
Remove the fruit from the heat, cool and chill. Garnish with mint
before serving.
From Caroline Collis of Motts Hall/England in "Cooking with Herbs" by
Emelie Tolley and Chris Mead. New York: Clarkson N. Potter, Inc.,
1989. Pg. 199. Posted by Cathy Harned.
Submitted By CATHY HARNED On 10-15-94
Source from luhu.jp
lemon. Bring to a boil, reduce heat, and simmer for 15 minutes.
Discard the mint and cinnamon.
Add the fruit in the order listed, simmering for 5 minutes between
each addition. Continue until all the fruit except the currants or
berries is lightly cooked, soft but still firm. Add the currants or
berries last; they require no cooking.
Remove the fruit from the heat, cool and chill. Garnish with mint
before serving.
From Caroline Collis of Motts Hall/England in "Cooking with Herbs" by
Emelie Tolley and Chris Mead. New York: Clarkson N. Potter, Inc.,
1989. Pg. 199. Posted by Cathy Harned.
Submitted By CATHY HARNED On 10-15-94
Source from luhu.jp