Winter Fruit Compote With Cognac

wicked cook 46's Note:

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

• Total Time: 55 mins
• Prep Time: 15 mins
• Cook Time: 40 mins

Ingredients:

Servings: 8

• 8 ounces dried prunes
• 8 ounces dried figs
• 8 ounces kumquats
• ½ lemon, zest of
• ½ cup sugar
• ¼ 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.

Reviews

[Sydney Mike]

Made this recipe with apricot brandy rather than the cognac, but another time I'd like to try it with Triple Sec (for the orange flavor)! I don't usually do very much cooking with kumquats, although I like eating them plain, AND they're great in this compote, for sure! A nice keeper! Thanks for sharing it! [Tagged, made & reviewed in Every Day Is a Holiday tag]