How may a young man know whether he is called or not? That is a weighty inquiry, and I desire to treat it most solemnly. O for divine guidance in so doing! That hundreds have missed their way, and stumbled against a pulpit is sorrowfully evident from the fruitless ministries and decaying churches which surround us. It is a fearful calamity to a man to miss his calling, and to the church upon whom he imposes himself, his mistake involves an affliction of the most grievous kind.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
		Dujour06, New	1	servings

INGREDIENTS

1 1/2	c	Ruby port
4		Whole cloves
		Peel from 1 lemon
1		2 inch piece cinnamon stick
2		Cardamom pods
1		1/2 inch pie fresh ginger; peeled and chopped
1/2	lb	Dried prunes; pitted
1		Sprig fresh mint for garnish

INSTRUCTIONS

To make the compote, pour the port into a medium, non-reactive saucepan and
add the cloves, lemon peel, cinnamon, cardamom, and ginger. Bring to a
boil. Add the dried prunes, reduce heat, and simmer for 15 minutes or until
the fruit is soft.
For the ginger ice cream, add chopped ginger to good quality vanilla
ice-cream and mix well.
To assemble spoon some of compote into each of four bowls, then add a scoop
of ginger ice cream and add a sprig of fresh mint for garnish.
S: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9203
Converted by MM_Buster v2.0l.

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