| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts, June 1996 i | 8 | Servings | |
INGREDIENTS
| **For Strawberry Compote** | ||
| 2 | lb | Strawberries, hulled |
| 3 | T | Sugar, or to taste |
| **For Rhubarb Compote** | ||
| 2 | lb | Rhubarb, wash trim cut |
| 1 | " | |
| 3/4 | c | Sugar, or to taste |
| 1/2 | c | Heavy cream, or to taste |
| **For Roasted Peaches** | ||
| 2 | T | Unsalted butter |
| 1/4 | c | Sugar |
| 10 | Whole peaches |
INSTRUCTIONS
For the Strawberry Compote: Combine strawberries and sugar with 3 tablespoons water over medium-low heat. Cook, partially covered, until berries release some juie but remain whole, 5 to 10 minutes. Let cool. For the Rhubarb Compote: Heat oven to 450 F. Place rhubarb and sugar in an ovenproof casserole; toss to coat. Cook until rhubarb is soft, but keeps shape, 25 to 40 minutes. Let cool, then stir in cream. For Roasted Peaches: Heat oven to 450 F. Melt butter in a roasting pan; sprinkle sugar over. Halve peaches crosswise; place cut side down in the pan. Roast 15 to 25 minutes, until peaches are soft, but still hold their shape. Reserve juice to serve with sodas. When peaches cool, peel off skins. Posted to MC-Recipe Digest V1 #154 Date: Fri, 12 Jul 1996 08:58:13 -0800 From: Kristine <ksimpson@cwo.com> Recipe By : Martha Stewart Living, June 1996
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