Red Fruit Compote

1. 1

   In a medium nonreactive saucepan, combine the white wine with the black currant syrup, orange juice, strawberry jam and orange zest.

2. 2

   Bring to a boil over moderate heat and boil for 1 minute, stirring to dissolve the jam.

3. 3

   Add the plums, cherries and basil sprig to the saucepan and bring to a rolling boil over high heat; boil for 1 minute.

4. 4

   With a slotted spoon, transfer the plums and cherries to a large glass or ceramic bowl.

5. 5

   Add the grapes to the saucepan and boil for 30 seconds; transfer the grapes to the bowl of fruit.

6. 6

   Finally, add the blueberries and strawberries to the saucepan and bring just to a boil.

7. 7

   Transfer the berries to the bowl with the slotted spoon.

8. 8

   Drain all of the accumulated juices from the fruit back into the saucepan.

9. 9

   Bring the syrup to a boil and simmer over moderate heat until reduced to 2 cups, about 10 minutes.

10. 10

    Pour the reduced syrup over the fruit and let cool.

11. 11

    Cover with plastic and refrigerate for a few hours or overnight.

12. 12

    In a small bowl, blend the sour cream with the sugar and 2 tablespoons of water.

13. 13

    Remove the basil sprig from the fruit.

14. 14

    Spoon 2 to 3 tablespoons of the black currant syrup onto each serving plate and spoon the fruit in the center.

15. 15

    Garnish each serving with a mint sprig and a dollop of the sweetened sour cream.

* Per serving · 4 servings · Values may vary.