Summer Fruit Compote

    1/2 c  Maple syrup
      2 c  Water
  1 1/2 lb Plums, halved and pitted
      1 ea Basket boysenberries
      1 ea Basket raspberries
      2 ea Naval oranges, peeled and se
      1 ea Grapefruit, peeled and secti
    1/2 lb Green seedless grapes
    1/3 c  Wine (plum is good)
      1 ea Fresh mint leaves

In a saucepan, bring maple syrup and water to a boil; simmer for two minutes. Reduce heat to low simmer and poach plums (submerge them in the hot water) for one-half minute. Transfer plums with a slotted spoon to the serving bowl. Poach boysenberries and raspberries for fifteen seconds, and then transfer them to the serving bowl. Poach orange and grapefruit sections one minute, and remove them to the serving dish. Poach grapes for fifteen seconds, and transfer them to the serving dish. Stir wine into the syrup and simmer two minutes. Let wine syrup cool; spoon over fruit. Sprinkle compote with fresh mint leaves. Ladle into individual bowls. May be served alone, or with ice cream or yogurt. Serves 6


Yield: 6 Servings