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.
This recipe, and others like it, can be found in the article “The Summer Recipes You Should Be Making This June.”
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
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