| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Fruits, Dairy | Ckright1 | 1 | Servings | |
INGREDIENTS
| 2 | Bottles Dry white wine – | |
| 750 ml ea | ||
| 1/4 | c | Fresh lemon juice |
| 1 | c | Sugar |
| 2 | Four-inch Cinnamon sticks | |
| 2 | Bay leaves | |
| 1 | T | Coriander seed, slightly |
| crushed | ||
| 2 | t | Whole black peppercorns |
| 1 | lb | Mixed dried fruits |
| such as figs pears and | ||
| peaches | ||
| 1/4 | c | Dry sherry |
| 1 | T | Chopped crystallized ginger |
| 1 | lb | Fresh, firm ripe pears |
| and/or apples peeled | ||
| cored | ||
| cut in thick wedges | ||
| 1 1/2 | c | Fresh or individually |
| quick-frozen blueber | ||
| Raspberries, cherries or a | ||
| combination | ||
| Yogurt or yogurt cheese, as | ||
| a garnish |
INSTRUCTIONS
In a nonreactive saucepan, combine the wine, lemon juice, sugar, cinnamon, bay leaves, coriander seed, and peppercorns. Cover, bring to a simmer, and simmer for 15 minutes. Remove from the heat, cool slightly, and strain. Transfer the liquid to a stockpot or large saucepan and add the dried fruits, sherry, and ginger. Simmer, covered, for 10 minutes. Add the fresh fruit and simmer until just tender, about 3 to 5 minutes. Remove from the heat and cool to room temperature. Add the berries. The compote can be served at room temperature or chilled. Store well-covered in the refrigerator for up to 10 days. This recipe yields approximately 2 quarts of compote. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9643 broadcast 09-10-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-24-1996 Recipe by: John Ash Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3524
Calories From Fat: 386
Total Fat: 43.1g
Cholesterol: 0mg
Sodium: 616.5mg
Potassium: 3878.6mg
Carbohydrates: 782.5g
Fiber: 40.8g
Sugar: 608.2g
Protein: 20.9g