Spring Compote

"Serve with macaroons."
 
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Ready In:
50mins
Ingredients:
8
Serves:
8
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ingredients

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directions

  • Place 2 cups of water and the sugar, cinnamon, and vanilla bean in a medium, nonreactive saucepan and bring to a boil.
  • Add the rhubarb and prunes and simmer over low heat until the rhubarb is just tender, 7-10 minutes. Don't allow it to get too soft - it will "cook" further while macerating.
  • Using a slotted spoon, remove the rhubarb and prunes and transfer to a large attractive serving bowl.
  • Slice the oranges into thin rounds (if they break apart into little sections after you slice them, that's perfectly fine), and add them, along with the raspberries, to the bowl.
  • Boil the syrup remaining in the saucepan over moderately high heat until reduced by about half.
  • Remove the cinnamon and vanilla bean (you can dry the bean and save it for another use, like burying it in a bowl of sugar to prepare vanilla sugar) and pour the hot syrup over the fruit.
  • Stir well. Let the fruit cool to room temperature, then cover and refrigerate for several hours.
  • Garnish the compote, if you'd like, with fresh mint leaves.

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RECIPE SUBMITTED BY

I love to cook, read recipe books and food magazines,spend time in kitchen stores, grocery stores, gourmet shops, learning new cooking techniques, trying new kitchen gadgets,tasting exotic foods,enjoying a wonderful meal. I've always had a herb garden; now I have containers on my patio with my must have herbs. It seems, everything tastes better with fresh herbs!
 
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