Summer fruit and berry sauté
Description
The recipe won't take much time. Hurry to buy all those rosy summer treats that are so temptingly winking at you at the market, then rush home to prepare a splendid French-style fruit and berry sauté in caramel syrup. Later, sit in the shade of a large tree and leisurely enjoy this dish with your loved ones—a treat fit even for the garden of Eden. Serve chilled.
Instructions
- 1
Step 1
1. In a large skillet, melt the butter, add the sugar, and stir. Cook over heat until smooth, without removing from the heat. Add the vinegar and bring the syrup to a boil once again.
- 2
Step 2
2. Sort and wash all the selected fruits (a free combination of peaches, nectarines, berries, apricots, cherries, etc.). Remove the pits or cores. Cut apricots and peaches into quarters or eighths, depending on their size. Leave berries (strawberries, blueberries) whole.
- 3
Step 3
3. Place firmer and larger fruits (nectarine, peach, etc.) on the pan first and simmer over low heat for several minutes, turning them in the syrup.
- 4
Step 4
4. Add the remaining ingredients to the pan, except for a few whole berries, which you will add to the finished dish when serving. Simmer the fruit for another 5-7 minutes, stirring constantly.
- 5
Step 5
5. Add the chopped basil and mint, bring the dish to a boil, then remove from heat. Do not overcook the fruits and berries! They should be slightly crisp inside!
- 6
Step 6
6. Add the remaining fresh berries and, if desired, the vanilla seeds from the pod. Serve the compote still warm, portioned into fun plates or bowls.