Double-Mint Fruit Compote |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This refreshing mint syrup can flavor any combination of fresh fruits. Leftover syrup is great for sweetening iced tea. Ingredients:
2 cups water |
2/3 cup sugar |
1/2 vanilla bean, split lengthwise |
2 bunches fresh mint, stems trimmed |
2 to 3 drops pure peppermint extract |
1 1-pint basket strawberries, hulled, halved |
2 bananas, peeled, cut into 1-inch pieces |
3 kiwis, peeled, each cut into 1-inch pieces |
1/2 cantaloupe, peeled, cut into 1-inch pieces |
fresh mint sprigs |
Directions:
1. Bring water, sugar, vanilla bean and 2 bunches mint to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Cook until reduced to 3/4 cup, stirring occasionally, about 25 minutes. Strain into small bowl. Add extract. Cool. (Can be prepared 2 days ahead. Cover and chill.)
2. Combine fruits in medium bowl. Pour over enough syrup to coat well. Let stand 15 minutes. Garnish with mint.
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