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.