| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cklive06 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 2 |
c |
Water |
| 1 |
lb |
Fresh rhubarb |
| 1 1/2 |
pt |
Strawberries |
| 1/2 |
|
Vanilla bean |
|
|
Zest of 1 orange |
| 1/2 |
c |
Orange juice |
|
|
Sugared Pecans; see * Note |
INSTRUCTIONS
* Note: See the "Sugared Pecans" recipe which is included in this
collection.
Place sugar and water in a large saucepan that has a tightly fitting cover
and bring to a boil over low heat, stirring occasionally. Meanwhile, rinse
and string the rhubarb and cut it into 2-inch lengths. Hull and halve the
strawberries. When the syrup boils, add rhubarb, berries and remaining
ingredients to pan, cover, turn off heat and leave until cooled, the
rhubarb and berries will cook in the hot syrup. To serve, spoon compote
into serving bowls and garinsh with the Sugared Pecans. This recipe yields
?? servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe curtesy of Nick
Malgieri From the TV FOOD NETWORK - (Show # CL-9110 broadcast 04-17-1997)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-27-1998
Recipe by: Nick Malgieri
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Peace starts with a smile.”