Prune-Plum And Peach Compote

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

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    791 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 195 grams carbohydrates; 16 grams dietary fiber; 126 grams sugars; 5 grams protein; 36 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Forty servings

Preparation

1. Halve the prune plums and discard the pits. Place the plums in a large stainless-steel saucepan with the mint, jam and wine.
2. Peel the peaches with a sharp paring knife or vegetable peeler and cut each of them into six wedges, discarding the pits.
3. 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.
4. At serving time, remove and discard the mint.