I made this with local berries and served it over chocolate ice cream. It was a big hit at the office dessert competition!
Strawberry-Blueberry Compote in Red Wine Syrup
Becky Luigart-Stayner; Melanie J. Clarke
Infusing red wine with warm spices and herbs creates a fragrant syrup for the distinctive ruby-hued compote. Serve over ice cream, pound cake, or with almond biscotti, and garnish with mint.
Yield: 8 servings (serving size: 1/2 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 61
- Calories from fat: 6%
- Fat: 0.4g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.1g
- Polyunsaturated fat: 0.2g
- Protein: 0.7g
- Carbohydrate: 15g
- Fiber: 2.4g
- Cholesterol: 0.0mg
- Iron: 0.5mg
- Sodium: 4mg
- Calcium: 15mg
Ingredients
- 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
Preparation
- Combine first 6 ingredients in a small nonaluminum saucepan; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes or until liquid is reduced to 1/2 cup. Drain wine mixture in a colander over a large bowl; discard solids. Add berries; toss to coat. Serve warm or chill up to 2 hours.
Strawberry-Blueberry Compote in Red Wine Syrup Recipe at a Glance
- COURSE: Desserts, Sauces/Condiments
- CONVENIENCE: Entertaining
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat
- OCCASION: Spring, Summer
- PUBLICATION: Cooking Light
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