INGREDIENTS

INSTRUCTIONS

COMPOTES
SUGARED ALMONDS
For the compotes, remove all leaves from rhubarb and discard them. Rinse
and string rhubarb, and cut in length if very thick. Cut into 2 to 3-inch
long pieces. Set aside refrigerated. Rinse and hull strawberries and place
in a heat proof bowl. Combine sugar and water in a saucepan and bring to a
boil, stirring occasionally. Pour syrup over strawberries. Allow to stand
at room temperature about 1 hour, until berries are softened. Drain most of
the syrup from the berries and return it to the pan. Return syrup to a boil
and add rhubarb. Cover and remove from heat. Allow rhubarb to stand until
cooled. Add strawberries, pour into a non-reactive bowl and refrigerate,
covered until needed.
For the sugared almonds, place in a heavy roasting pan. Whisk the egg white
and pour it on the almonds. Rub the almonds between the palms of your hands
to coat them evenly with the egg white. Add the sugar and stir with a
rubber spatula so that the sugar adheres to all the sliced almonds.
Bake the almonds, stirring every 5 minutes, for about 25 minutes, until
they are evenly golden and the sugar crust has adhered well. Cool the
almonds in the pan.
To serve the compote, spoon it into small glass dishes and top with a
spoonful of the sugared almonds.
Yield: 4 to 6 servings
Recipe by: Cooking Live Show #8890 Posted to MC-Recipe Digest V1 #628 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on May 31, 1997

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