pat's Recipe

Fresh Summer Fruit in Spiced-Wine Syrup

Category: Fruit salads

1 cup Muscat, Riesling, white Zinfandel wine, other sweet white wine, white grape juice or apple juice
3/4 cup sugar
Dash kosher salt
1 orange
3 to 4 inches stick cinnamon
2 cups assorted thinly sliced fruit, such as apples, peaches, pears, apricots and/or nectarines
2 cups assorted fresh berries, such as strawberries, black raspberries, blackberries, red raspberries, golden raspberries, blueberries and/or pitted sweet cherries
2 cups cubed melon, such as cantaloupe, honeydew and/or watermelon

Directions
1. For wine syrup: In a medium saucepan, combine Muscat, sugar and salt. Use a vegetable peeler to cut long strips of peel from half of the orange, being careful not to remove the white pith under the peel. If necessary, use a sharp knife to scrape off white pith from the peel. (Reserve the orange for fruit compote.) Add orange peel and stick cinnamon to saucepan. Bring to boiling. Boil gently, uncovered, for 30 to 35 minutes or until reduced to 3/4 cup. Syrup will foam in pan at the end of cooking. Remove from heat. Cool for 30 minutes.

2. Strain syrup, discarding orange peel and stick cinnamon. Section the reserved orange.

3. In a large clear glass serving bowl, combine orange sections, thinly sliced fruit, berries and melon. Pour syrup over fruit, tossing gently to coat all fruit with syrup. Cover and chill in the refrigerator for 4 to 8 hours. Makes 8 servings.


makes 8 servings