| 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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