Navarre-Style Red Wine Poached Fruit Medley

1. Prepare Wine Mixture

Pour the bottle of Rioja or another dry red wine into a large saucepan. Add the sugar, strips of lemon peel, and the cinnamon stick. Bring this mixture to a boil to help the sugar dissolve and the flavors meld together.

2. Prepare Pears and Apples

While the wine mixture is heating up, peel, quarter, and core the pears and apples. Once the wine mixture starts boiling, reduce the heat to a simmer and carefully add the prepared pears and apples. Let them simmer for about 25-30 minutes, allowing them to become tender and infused with the wine's essence.

3. Prepare Peaches

Blanch the peaches by briefly placing them in boiling water. Once the skin loosens, peel, quarter, and pit the peaches. About a few minutes before the pears and apples are done, add the peaches to the saucepan. This timing ensures that the peaches cook just enough to become soft without turning mushy.

4. Cool and Serve

Once all the fruits are tender and flavorful, remove the saucepan from the heat. Let the compote cool to room temperature. You can serve this delightful dish either at room temperature or cold. If desired, sprinkle lightly toasted almonds or pine nuts on top before serving.