Five Fruit and Berry Compote with a Mint and Tea Infusion Recipe

Five Fruit and Berry Compote with a Mint and Tea Infusion Recipes

Ingredients :

1/2 cup water

2 tea bags

3 large sprigs of fresh mint

12 large red ripe strawberries (about 1.5 cups)

2 cups Bing (black) cherries

1 cup blueberries

1 cup raspberries

1 ripe mango

2/3 cup sugar

2 vanilla beans, split in half and seeds scraped away, or 1 tsp pure vanilla extract

3.25 cups dry white wine

1/2 cup port wine

Fresh mint sprigs, for garnish

Method :

Bring the water to a boil and add the tea bags and 3 large fresh mint sprigs. Stir until the mint is wilted. Remove from the heat and cover. Let stand 10 minutes or longer. Meanwhile, trim off and discard the stems of the strawberries. Cut each strawberry in half lengthwise. Put the strawberries into a saucepan. Pull off and discard the cherry stems. Cut each cherry in half and discard the pits. Add the cherries to the strawberries. Rinse the blueberries and raspberries and add them to the saucepan with the other fruit.

Peel the mango. Cut the flesh into thin slices. Cut the slices into thin lengthwise strips. Add to the fruit and berries. Put the sugar in a saucepan and add the vanilla beans or vanilla, white wine and port. Place a sieve over the saucepan and pour the tea mixture through it into the pan. Squeeze each tea bag to release all the liquid; discard the bags. Reserve the mint sprigs. Bring the mixture to a boil, then pour it into the pan with the fruits and berries. Quickly bring to a simmer over high heat. Add the mint sprigs and remove the pan from the heat. Place in the refrigerator and chill well. To serve the compote, remove the mint sprigs, dish into shallow soup plates, and garnish with sprigs of fresh mint.

Serves 8

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