Late-Summer Fruit Compote with Mint & Rose-Scented Geranium
Makes 6 servings
Almost any scented, pesticide-free geranium (apple, lemon or cinnamon, for example) can be teamed with fresh mint in this lovely presentation, which features lightly cooked peaches, apricots, red plums, blueberries and raspberries. There is no need to peel the soft fruits. Serve just chilled with cool custard, vanilla ice cream or whipped cream.
3 large peaches, halved, sliced
6 apricots, halved, sliced
6 large plums, halved, sliced
1 cup (250 mL) blueberries
1 cup (250 mL) raspberries
¼ cup (60 mL) sugar
15 leaves fresh mint
15 leaves rose-scented geranium (pesticide-free), wiped with damp cloth
1 cup (250 mL) dry white wine, such as Sauvignon or dry Riesling
Juice of 1 small lemon
Place all ingredients into a large, shallow, non-reactive skillet or saucepan. Carefully stir to dissolve sugar, bringing mixture to a gentle boil over medium heat. Simmer for about 20 minutes as fruit juices begin to run and colour the liquid. Taste, and add more sugar if desired.
Remove from heat and let cool. When room temperature, remove mint and geranium leaves; transfer to a bowl, cover with plastic wrap and chill in refrigerator until ready to serve.
Grow your own herbal tea.