Winter Fruit Compote With Cognac
"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"
- Ready In:
- 55mins
- Ingredients:
- 7
- Serves:
-
8
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
- Cut the prunes in halves or quarters depending on how big they are and figs into quarters .
- Slice the kumquats, leaving on the skin,about 1/8 inch thick ,using the tip of a knife flick out the seeds.
- Put everything in a saucepan and bring to a gentle boil.
- Cook until the fruits are plump and the sauce syrupy.
- Turn off the heat and let the fruit macerate for 30 minutes.
- Pour into a serving dish and let cool.
- Serve with crème fraîche and toasted almonds, or with a big spoonful of vanilla ice cream.
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Reviews
-
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]
