Summer Compote

Of all the foods we eat, fruits are the most beautiful; since biblical times they symbolized the bountifulness, the riches of the land. Fruits are refreshing and healthy as a snack or as the end of a hearty meal.

Serves 8

• 4 cups of water
• 1 cinnamon stick
• 4 cloves
• sugar to taste
• juice of 1 lemon
• 6 peaches, skinned and sliced
• 6 plums sliced
• 6 ripe apricots, quartered
• 3 cups sweet cherries
• 5 cups mixed berries such as strawberries, raspberries and blueberries

Directions

1. Pour enough water into a large pan to cover the first batch of fruit. Add the cinnamon, stick, cloves, lemon juice, and one tablespoon sugar (taste after the fruit has been poached and adjust as necessary).
2. Bring to a boil over high heat and and add the the peaches, reduce the heat and simmer – depending on the ripeness – for 2 to 5 minutes,, until just tender.
3. Using a slotted spoon, gently transfer the peach slices into a large bowl, draining as much of the liquid as possible against the side of the pan.
4. Add the nectarines to the pan and cook same as the peaches. Transfer to the bowl. Cook the apricots the same way, then the cherries, adding to the bowl as they become tender; do not overcook since the fruit continues to cook in the bowl. Add more water to the pan if necessary.
5. Stir in the berries and swirl gently just to cover with the liquid.Simmer for 1 minute. Remove the berries to the bowl and taste the syrup in the pan. adjust the sweetness to taste. If the syrup is too thin, increase the heat and boil until thickened and reduced. Pour over the fruit, let it come to room temperature and refrigerate over night.

You’ll find it thoroughly refreshing and delicious.

Enjoy, gentle reader, enjoy!

CS