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Ingredients

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Directions

For wine syrup:
  • In a medium saucepan, combine Muscat, sugar and salt. Use a vegetable peeler to cut long strips of peel from half of the orange, being careful not to remove the white pith under the peel. If necessary, use a sharp knife to scrape off white pith from the peel. (Reserve the orange for fruit compote.) Add orange peel and stick cinnamon to saucepan. Bring to boiling. Boil gently, uncovered, for 30 to 35 minutes or until reduced to 3/4 cup. Syrup will foam in pan at the end of cooking. Remove from heat. Cool for 30 minutes.

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  • Strain syrup, discarding orange peel and stick cinnamon. Section the reserved orange.

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Instructions Checklist
  • In a large clear glass serving bowl, combine orange sections, thinly sliced fruit, berries and melon. Pour syrup over fruit, tossing gently to coat all fruit with syrup. Cover and chill in the refrigerator for 4 to 8 hours. Makes 8 servings.

Nutrition Facts

145 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 21 mg sodium. 221 mg potassium; 32 g carbohydrates; 2 g fiber; 28 g sugar; 1 g protein; 0 g trans fatty acid; 1361 IU vitamin a; 45 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 24 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 0 mg iron;

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