Boysenberry Wine Compote with Goat Cheese and Basil

Boysenberry Wine Compote with Goat Cheese and BasilRecipe

Photo: Annabelle Breakey; Styling: Robyn Valarik

Here's one for your summer-party recipe stash. Wine and black pepper make the compote sophisticated, and you can put the whole thing together in minutes--for guests to serve themselves.

Serves 8 as an appetizer


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1 1/2 cups boysenberries or 3/4 cup each raspberries and blackberries
1/4 cup spicy, fruity red wine, such as Grenache
1/3 cup sugar
1/4 to 1/2 tsp. pepper
4 ounces goat cheese (soft fresh, or another favorite style)
About 1/3 cup thinly sliced fresh basil leaves
Thin, parchment-style crackers, preferably salted but with no other seasonings


Prep and Cook: 25 Minutes
Cool: 25 Minutes

1. Put berries, wine, and sugar in a medium saucepan and coarsely mash with a potato masher. Bring mixture to a boil over medium-high heat. Reduce heat and simmer, stirring often, until reduced to 2/3 cup, 10 to 20 minutes. Add pepper to taste. Let cool to room temperature, about 25 minutes.

2. Spoon compote into a small bowl. Set on a board alongside cheese, basil, a pepper grinder, and crackers for guests to serve themselves.

Make ahead: Through step 1, up to 3 days, chilled.

Created date

May 2015

Nutritional Information

Calories 81
Caloriesfromfat 33 %
Protein 3 g
Fat 3 g
Satfat 2.1 g
Carbohydrate 11 g
Fiber 0.6 g
Sodium 53 mg
Cholesterol 6.5 mg