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Ingredientes
- 2 bot Dry white wine -, (750 ml ea)
- 1/4 c. Fresh lemon juice
- 1 c. Sugar
- 2 x Four-inch Cinnamon sticks
- 2 lrg Bay leaves
- 1 Tbsp. Coriander seed, slightly crushed
- 2 tsp Whole black peppercorns
- 1 lb Mixed dry fruits (such as figs, pears and peaches)
- 1/4 c. Dry sherry
- 1 Tbsp. Minced crystallized ginger
- 1 lb Fresh, hard ripe pears and/or possibly apples, peeled, cored, cut in thick wedges
- 1 1/2 c. Fresh or possibly individually quick-frzn blueber Raspberries, cherries, or possibly a combination Yogurt or possibly yogurt cheese, as a garnish
Direcciones
- In a nonreactive saucepan, combine the wine, lemon juice, sugar, cinnamon, bay leaves, coriander seed, and peppercorns. Cover, bring to a simmer, and simmer for 15 min. Remove from the heat, cold slightly, and strain. Transfer the liquid to a stockpot or possibly large saucepan and add in the dry fruits, sherry, and ginger. Simmer, covered, for 10 min. Add in the fresh fruit and simmer till just tender, about 3 to 5 min. Remove from the heat and cold to room temperature. Add in the berries. The compote can be served at room temperature or possibly chilled. Store well-covered in the refrigerator for up to 10 days.
- This recipe yields approximately 2 qts of compote.
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