Berry Compote with Mint and Port Wine
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 4 hrs 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g raspberries
- 250 g blueberries
- 250 g blackberries
- 250 g sweet cherries, knupper or heart cherries
- 12 mint leaves
- 150 grams sugar
- 2 vanilla pod (s)
- 300 ml wine, white, dry
- 125 ml port wine
- Mint, as a decoration
Print Recipe
Pin Recipe Instructions
- Pour 250ml of boiling water over the mint leaves and let them steep for 10 minutes. Then strain and set aside.
- Slit open the vanilla pods, scrape out the pulp, cut the pods into small pieces and bring to the boil with the white wine, port wine and sugar. Let it boil down to a slightly thick syrup; Mix this with the mint stock, sieve and bring to the boil.
- Put the selected fruits in a sufficiently large saucepan, pour the stock over them and bring to the boil again for 2 minutes. Let the compote cool and let it cool in the refrigerator for at least 4 hours.
- Serve:
- Arrange the compote in deep plates and decorate with mint leaves.
- Tip:
- We manufacture this in summer and freeze it in portions, so that we can conjure up a dreamlike pep for desserts as a mirror at any time during the rest of the year.
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