Winter Fruit Compote With Cognac |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is a recipe from chef Laura Calder of Food Newtorks French Food at Home. Very rich and fruit filled. I served it over a scoop of vanilla ice cream. I also used brandy instead of cognac ( much cheaper) Next time I make this I will take the seeds out of the kumquats Taste similar to a Fig Newton cookie. Times are approximate and includes the mascerating time Ingredients:
8 ounces dried prunes |
8 ounces dried figs |
8 ounces kumquats |
1/2 lemon, zest of |
1/2 cup sugar |
1/4 cup cognac |
2 cups water |
Directions:
1. Cut the prunes in halves or quarters depending on how big they are and figs into quarters .
2. Slice the kumquats, leaving on the skin,about 1/8 inch thick ,using the tip of a knife flick out the seeds.
3. Put everything in a saucepan and bring to a gentle boil.
4. Cook until the fruits are plump and the sauce syrupy.
5. Turn off the heat and let the fruit macerate for 30 minutes.
6. Pour into a serving dish and let cool.
7. Serve with crème fraîche and toasted almonds, or with a big spoonful of vanilla ice cream.
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