Prune-Plum And Peach Compote

1. 1

   Halve the prune plums and discard the pits.

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

   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.

8. 8

   At serving time, remove and discard the mint.

No additional tips available.