| 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 |
lg |
Bay leaves |
| 1 |
tb |
Coriander seed; slightly crushed |
| 2 |
ts |
Whole black peppercorns |
| 1 |
lb |
Mixed dried fruits |
|
|
(such as figs; pears and peaches) |
| 1/4 |
c |
Dry sherry |
| 1 |
tb |
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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