Red Fruit Compote

Directions

1. 1
   In a medium nonreactive saucepan, combine the white wine with the black currant syrup, orange juice, strawberry jam and orange zest.
2. 2
   Bring to a boil over moderate heat and boil for 1 minute, stirring to dissolve the jam.
3. 3
   Add the plums, cherries and basil sprig to the saucepan and bring to a rolling boil over high heat; boil for 1 minute.
4. 4
   With a slotted spoon, transfer the plums and cherries to a large glass or ceramic bowl.
5. 5
   Add the grapes to the saucepan and boil for 30 seconds; transfer the grapes to the bowl of fruit.
6. 6
   Finally, add the blueberries and strawberries to the saucepan and bring just to a boil.
7. 7
   Transfer the berries to the bowl with the slotted spoon.
8. 8
   Drain all of the accumulated juices from the fruit back into the saucepan.
9. 9
   Bring the syrup to a boil and simmer over moderate heat until reduced to 2 cups, about 10 minutes.
10. 10
    Pour the reduced syrup over the fruit and let cool.
11. 11
    Cover with plastic and refrigerate for a few hours or overnight.
12. 12
    In a small bowl, blend the sour cream with the sugar and 2 tablespoons of water.
13. 13
    Remove the basil sprig from the fruit.
14. 14
    Spoon 2 to 3 tablespoons of the black currant syrup onto each serving plate and spoon the fruit in the center.
15. 15
    Garnish each serving with a mint sprig and a dollop of the sweetened sour cream.