Red Fruit Compote
- ACTIVE: 35 MIN
- TOTAL TIME: 45 MIN PLUS COOLING
- SERVINGS: 8 to 10
- 1 cup dry white wine
- 1 cup black currant syrup or crème de cassis
- 1/3 cup fresh orange juice
- 1/4 cup good-quality seedless strawberry jam
- 1 tablespoon finely grated orange zest
- 1 pound red plums, such as Santa Rosa—halved, pitted and cut into wedges
- 1 pound Bing cherries, pitted
- 1 large fresh basil sprig
- 1 pound seedless red grapes, stemmed
- 1 pound blueberries
- 1 pound strawberries, hulled and quartered
- 1 cup sour cream or crème fraîche
- 2 tablespoons sugar
- Fresh mint sprigs, for garnish
- In a medium nonreactive saucepan, combine the white wine with the black currant syrup, orange juice, strawberry jam and orange zest. Bring to a boil over moderate heat and boil for 1 minute, stirring to dissolve the jam.
- Add the plums, cherries and basil sprig to the saucepan and bring to a rolling boil over high heat; boil for 1 minute. With a slotted spoon, transfer the plums and cherries to a large glass or ceramic bowl. Add the grapes to the saucepan and boil for 30 seconds; transfer the grapes to the bowl of fruit. Finally, add the blueberries and strawberries to the saucepan and bring just to a boil. Transfer the berries to the bowl with the slotted spoon.
- Drain all of the accumulated juices from the fruit back into the saucepan. Bring the syrup to a boil and simmer over moderate heat until reduced to 2 cups, about 10 minutes. Pour the reduced syrup over the fruit and let cool. Cover with plastic and refrigerate for a few hours or overnight.
- In a small bowl, blend the sour cream with the sugar and 2 tablespoons of water. Remove the basil sprig from the fruit. Spoon 2 to 3 tablespoons of the black currant syrup onto each serving plate and spoon the fruit in the center. Garnish each serving with a mint sprig and a dollop of the sweetened sour cream.
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Congratulations to Mei Lin, winner of Top Chef Season 12.