Wine & Berry Compote Recipe
No one can drink just one is my claim for this recipe of Wine & Berry Compote. When it comes to preparing I am my worst critic. Please comment and let me know how nice this Wine & Berry Compote is.
Summary
Ingredients
1 to 1 1/2 pounds (4 to 6 cups) mixed berries (strawDerries, raspberries, blackberries, blueberries, gooseberries, or red currants)
1 cup each dry red wine and water
3/4 cup sugar
6 tablespoons lemon juice
1 vanilla bean (6 to 7 inches long), split lengthwise; or 1 teaspoon vanilla
1 1/2 to 2 pints vanilla ice cream
Fresh mint sprigs
Directions
Hull, remove blossom ends, or stem berries as necessary.
Rinse and drain.
In a 4- to 5-quart pan, combine wine, water, sugar, lemon juice, and vanilla bean.
Bring to a boil over high heat, stirring until sugar is dissolved; boil, uncovered, until reduced to 1 1/4 cups (if using vanilla, add at this point).
Remove vanilla bean and scrape seeds into syrup.
(Rinse bean, let dry, and save to reuse.) If syrup is made ahead, let cool, then cover and refrigerate for up to 3 weeks.
To continue, reheat to a simmer.
Gently stir berries into hot syrup; set aside to cool slightly.
For each serving, place 1 large scoop ice cream in a dessert bowl or rimmed plate.
Spoon fruit and syrup around ice cream.
Garnish with mint.
Rinse and drain.
In a 4- to 5-quart pan, combine wine, water, sugar, lemon juice, and vanilla bean.
Bring to a boil over high heat, stirring until sugar is dissolved; boil, uncovered, until reduced to 1 1/4 cups (if using vanilla, add at this point).
Remove vanilla bean and scrape seeds into syrup.
(Rinse bean, let dry, and save to reuse.) If syrup is made ahead, let cool, then cover and refrigerate for up to 3 weeks.
To continue, reheat to a simmer.
Gently stir berries into hot syrup; set aside to cool slightly.
For each serving, place 1 large scoop ice cream in a dessert bowl or rimmed plate.
Spoon fruit and syrup around ice cream.
Garnish with mint.
