PRUNE-PLUM AND PEACH COMPOTE

Prune-Plum And Peach Compote image

Provided by Jacques Pepin

Categories dessert

Time 20m

Yield Forty servings

Number Of Ingredients 5

Ingredients

4 pounds prune plums
12 to 15 sprigs fresh mint, washed and tied with kitchen string
3 cups fruit preserves (a mixture of plum, raspberry and blueberry jam and currant jelly)
3 cups (1 bottle) dry red wine (a cabernet or merlot)
3 pounds ripe but firm peaches

Steps:

Halve the prune plums and discard the pits. Place the plums in a large stainless-steel saucepan with the mint, jam and wine.
Peel the peaches with a sharp paring knife or vegetable peeler and cut each of them into six wedges, discarding the pits.
Bring the plum mixture to a boil, stirring occasionally, and boil gently, covered, for 2 minutes. Add the peach wedges and bring the mixture back to a boil. Immediately remove the saucepan from the heat and let the mixture cool in the pan. When at room temperature, transfer to a bowl, cover with plastic wrap and refrigerate for at least 4 to 5 hours but for up to 5 to 6 days.
At serving time, remove and discard the mint.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 0 grams, Carbohydrate 49 grams, Fat 0 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 32 grams