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
My Private Note
Units: US | Metric
- 1Cut the prunes in halves or quarters depending on how big they are and figs into quarters .
- 2Slice the kumquats, leaving on the skin,about 1/8 inch thick ,using the tip of a knife flick out the seeds.
- 3Put everything in a saucepan and bring to a gentle boil.
- 4Cook until the fruits are plump and the sauce syrupy.
- 5Turn off the heat and let the fruit macerate for 30 minutes.
- 6Pour into a serving dish and let cool.
- 7Serve with crème fraîche and toasted almonds, or with a big spoonful of vanilla ice cream.
Browse Our Top Sweet Sauces Recipes
Nutritional Facts for Winter Fruit Compote With Cognac
Serving Size: 1 (175 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 189.9
- Calories from Fat 4
- Total Fat 0.5 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 6.7 mg
- Total Carbohydrate 48.8 g
- Dietary Fiber 5.9 g
- Sugars 36.2 g
- Protein 1.8 g
The following items or measurements are not included:
lemons, zest of