Recipe by Elmotoo
A lovely Cajun berry and wine compote, redolent with vanilla and the unexpected flavor of bay. The restaurant used mixed berries, but if you have an abundance of one kind, this would be a good way to show them off. This was once on the menu at Artesia Restaurant on the North Shore, New Orleans, although I'm not sure it is anymore. Simple and elegant.
Top Review by Maito
This was yummy. I like the wine flavor in it. The vanilla bean got a little lost, so I think I might use extract next time. I made this with blackberries, raspberries, blueberries and strawberries. The blueberries worked the least well because they are less permeable. I didn't have arrowroot in the house, so I subbed cornstarch and used maybe double, and it worked fine. This was even better the second day!
- 2 cups pinot noir wine (red wine)
- 2 cups apple juice
- 1 bay leaf
- 2 cups sugar
- 1 vanilla bean, split down the middle and seeds scraped out
- 2 tablespoons arrowroot
- 3 lbs mixed fresh berries (or just one kind, if you like)
Directions See How It's Made
- Rinse berries well and put aside.
- In a heavy saucepan, add the wine, apple juice, bay leaf, sugar and vanilla bean, making sure to add the pod as well as the scraped-out seeds.
- Turn heat to medium and bring to a boil. Remove from heat, then add arrowroot to thicken. Return to the heat and simmer for two minutes. Add berries and allow to cool.
- Serve over ice cream.