In a saucepan combine ¾ cup of water with the sugar, lemon juice, and lemon peel (and rum or vanilla extract if desired). Bring to a boil, then reduce the heat and add the fruit. Cook at a very low heat for 5 minutes.
Pour the syrup in a cup. Remove the lemon rind and cool the cooked fruit for 2 hours.
To serve the compote, arrange the fruit in a serving dish and pour a few teaspoons of syrup over the fruit. Garnish with mint leaves.
May serve with Homemade Sour Cream.
Exchange: 3 fruit
Carbohydrate Units: 3
Servings per Recipe: 8 servings
Amount Per Serving
Calories 151 Calories from Fat 6
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: