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Summer Fruit Compote

Source of Recipe

Bon Appetit, Light & Easy Desserts
Summer Fruit Compote
Serving Size: 6

1 cup water
1/2 cup sugar
3/4 cup mint leaves -- Chopped (2 large bunches)
1/4 cup bourbon
1 tablespoon lemon juice
1/2 large melon -- seeded honeydew
8 ounces dark, sweet cherries -- pitted
3 nectarines -- thinly sliced
3 tablespoons mint leaves -- thinly sliced
mint sprigs

For syrup:
Stir 1 cup water and sugar in heavy medium saucepan over low heat until sugar dissolves. Add chopped fresh mint. Boil over medium heat 5 minutes. Cool completely. Strain into small bowl, pressing firmly on mint. Mix bourbon and lemon juice into syrup. (Can be prepared 3 days ahead. Cover and refrigerate).

For Compote:
Scoop honeydew with melon baller. Combine melon balls, pitted cherries, sliced nectarines and sliced fresh mint in large bowl. Add syrup and toss thoroughly to combine. Refrigerate compote at least 20 minutes and up to 2 hours. Garnish compote with mint sprigs.

Per serving: 183 Calories (kcal); 1g Total Fat; (3% calories from fat); 2g Protein; 40g Carbohydrate; 0mg Cholesterol; 17mg Sodium