Summer Fruit Compote

Ingredients

160 gr maple syrup
475 ml water
1 basket boysenberries
1 basket raspberries
1/2 green seedless grapes
80 ml wine

Instructions

boysenberries and raspberries for 15 seconds, and then transfer them to the serving bowl. Poach orange and grapefruit sections 1 minute, and remove them to the serving dish. Poach grapes for 15 seconds, and transfer them to the serving dish. Stir wine into the syrup and simmer two minutes. Let wine syrup cool; spoon over fruit. Sprinkle compote with fresh mint leaves. Ladle into individual bowls. May be served alone, or with ice cream or yogurt.