Prune-Plum And Peach Compote

Halve the prune plums and discard the pits.

Place the plums in a large stainless-steel saucepan with the mint, jam and wine.

Peel the peaches with a sharp paring knife or vegetable peeler and cut each of them into six wedges, discarding the pits.

Bring the plum mixture to a boil, stirring occasionally, and boil gently, covered, for 2 minutes.

Add the peach wedges and bring the mixture back to a boil.

Immediately remove the saucepan from the heat and let the mixture cool in the pan.

When at room temperature, transfer to a bowl, cover with plastic wrap and refrigerate for at least 4 to 5 hours but for up to 5 to 6 days.

At serving time, remove and discard the mint.