Infusing red wine with warm spices and herbs creates a fragrant syrup for the distinctive ruby-hued compote. Serve over ice cream, pound cake, or with almond biscotti, and garnish with mint.
Wine Country Recipe: Strawberry-Blueberry Compote in Red Wine Syrup
1 C of your favorite Temecula Valley dry red wine *
1/4 C Sugar
1/2 t Whole black peppercorns
2 (2 1/2-inch) Orange rind strips
1 Cinnamon stick
1 Bay leaf
4 C sliced strawberries
1 C blueberries
* Wine Suggestions:
Doffo Winery ~ 2012 Cabernet Sauvignon – A dark rich garnet color entices the senses. The pallet boasts dark red cherries and cassis. The lingering finish on the this silky Cabernet Sauvignon shows a hint of smoke and cacao.
Falkner Winery ~ 2012 Syrah – This wonderfully rich wine has deep flavors of ripe plum and black cherry and is very true to the varietal. Enjoy the delicious depth of flavors, and smooth, round, lingering finish.
Hart Winery ~ 2012 Syrah – Grown in the granitic soils with the abundant sunshine and caressing cool ocean breezes of the region, our old-vine Syrah displays rich fruit, great depth and color, and a long, lingering finish.
Lorimar Winery ~ 2012 Allegro – Merlot – Rich and full bodied, with black cherry, plum and blackberry flavors with hints of rose petals.
- Combine first 6 ingredients in a small non-aluminum saucepan; bring to a boil.
- Reduce heat; simmer, uncovered, 20 minutes or until liquid is reduced to 1/2 cup.
- Drain wine mixture in a colander over a large bowl; discard solids.
- Add berries; toss to coat.
- Serve warm or chill up to 2 hours.