Fresh fruit compote with basil-scented syrup

A beautiful but light dessert to serve 4.

1/4 C sugar
1/4 C white wine
10 fresh basil leaves
Zest from medium orange
3 C sliced peaches, apricots, or nectarines
1 C fresh boysenberries, blackberries, blueberries, or black grapes
1 T lemon juice

Combine sugar and wine in a saucepan and simmer until sugar is dissolved. Add 6 of the basil leaves and the orange juice and remove from heat.

Allow syrup to steep for 30 minutes, then strain it into a bowl. Toss the syrup gently with the fruit and the lemon juice and serve immediately, garnished with the 4 remaining leaves.