| 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.
A Message from our Provider:
“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”