Splashed Fruit

This relaxed dessert takes advantage of any mix-and-match of summer fruit.

1 ¾ cups dry red wine

½ cup water

¾ cup, plus 2 Tb sugar

6 strips orange peel

1 cinnamon stick

8 allspice berries

6 whole cloves

1 ¼ cups plain whole-milk yogurt

3 Tb honey

1 tsp vanilla extract

4 cups fruit, mixing any combination of pitted and sliced peaches, nectarines, and plums; apricot wedges; halved figs; raspberries, blackberries and blueberries; halved grapes; chunks of melons; pitted cherries

Mint sprigs, for garnish

In a medium saucepan (preferably enameled cast iron) over low heat, combine the red wine, water and sugar. Cover and heat until sugar has dissolved, 5 to 6 minutes. Increase the heat to high, add the orange peel, cinnamon stick, allspice berries and cloves and bring to boil. Boil for 3 minutes, then reduce the heat to medium to medium-high and allow the mixture to simmer rapidly for 6 to 7 minutes, or until reduced to 1 2/3 cups. Remove from heat and cool completely. Strain the syrup through a fine mesh strainer, into a container, discarding spices. Cover and refrigerate at least 3 hours.

In a medium bowl, combine the yogurt, honey and vanilla and mix until blended. Refrigerate.

Lightly toss the fruit in a large bowl with 2/3 cup of the syrup. Divide the mixture into 5 goblets or bowls. Spoon the remaining syrup over each portion. Top each with yogurt sauce and garnish with mint. Serves 5.