Summer berries compote
Instructions
Peel and halve the peaches, deprive them of stones, lay them on a grid for steaming, spolverarle with two tablespoons of sugar, cover and put the whole thing on a saucepan where there is boiling water.
Cook 15 minutes.
In the meantime wash the berries, put them in a cold pan with two tablespoons of sugar, wine and cinnamon, cover with the lid and cook over a very low flame for 10 minutes.
Arrange on a platter half peaches after slightly dug with a spoon in order to enlarge the hole left by Hazel, fill the cavity with the berries and garnish with some strawberry you have raw held apart.
Ingredients and dosing for 4 persons
- 400 g of berries (raspberries, blueberries)
- 4 large yellow peaches
- 4 tablespoons of sugar
- 1/2 cup of red wine
- Bit 1 of cinnamon
- For garnishing:
- Some of strawberries