Boysenberry Wine Compote with Goat Cheese and Basil
Photo: Annabelle Breakey; Styling: Robyn Valarik
Here's one for your summer-party recipe stash. Wine and black pepper make the compote sophisticated, and you can put the whole thing together in minutes--for guests to serve themselves.
How to Make It
Step 1
1
Put berries, wine, and sugar in a medium saucepan and coarsely mash with a potato masher. Bring mixture to a boil over medium-high heat. Reduce heat and simmer, stirring often, until reduced to 2/3 cup, 10 to 20 minutes. Add pepper to taste. Let cool to room temperature, about 25 minutes.
Step 2
2
Spoon compote into a small bowl. Set on a board alongside cheese, basil, a pepper grinder, and crackers for guests to serve themselves.
Step 3
3
Make ahead: Through step 1, up to 3 days, chilled.
Ingredients
1 1/2 cups boysenberries or 3/4 cup each raspberries and blackberries
1/4 cup spicy, fruity red wine, such as Grenache
1/3 cup sugar
1/4 to 1/2 tsp. pepper
4 ounces goat cheese (soft fresh, or another favorite style)
About 1/3 cup thinly sliced fresh basil leaves
Thin, parchment-style crackers, preferably salted but with no other seasonings
Directions
Step 1
1
Put berries, wine, and sugar in a medium saucepan and coarsely mash with a potato masher. Bring mixture to a boil over medium-high heat. Reduce heat and simmer, stirring often, until reduced to 2/3 cup, 10 to 20 minutes. Add pepper to taste. Let cool to room temperature, about 25 minutes.
Step 2
2
Spoon compote into a small bowl. Set on a board alongside cheese, basil, a pepper grinder, and crackers for guests to serve themselves.
Step 3
3
Make ahead: Through step 1, up to 3 days, chilled.
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