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.
