-
1
In a medium nonreactive saucepan, combine the white wine with the black currant syrup, orange juice, strawberry jam and orange zest.
-
2
Bring to a boil over moderate heat and boil for 1 minute, stirring to dissolve the jam.
-
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
With a slotted spoon, transfer the plums and cherries to a large glass or ceramic bowl.
-
5
Add the grapes to the saucepan and boil for 30 seconds; transfer the grapes to the bowl of fruit.
-
6
Finally, add the blueberries and strawberries to the saucepan and bring just to a boil.
-
7
Transfer the berries to the bowl with the slotted spoon.
-
8
Drain all of the accumulated juices from the fruit back into the saucepan.
-
9
Bring the syrup to a boil and simmer over moderate heat until reduced to 2 cups, about 10 minutes.
-
10
Pour the reduced syrup over the fruit and let cool.
-
11
Cover with plastic and refrigerate for a few hours or overnight.
-
12
In a small bowl, blend the sour cream with the sugar and 2 tablespoons of water.
-
13
Remove the basil sprig from the fruit.
-
14
Spoon 2 to 3 tablespoons of the black currant syrup onto each serving plate and spoon the fruit in the center.
-
15
Garnish each serving with a mint sprig and a dollop of the sweetened sour cream.
