| 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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Nutrition (calculated from recipe ingredients)
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Calories: 309
Calories From Fat: 9
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 13mg
Potassium: 823.1mg
Carbohydrates: 81.9g
Fiber: 10.7g
Sugar: 1.5g
Protein: 3g