Compote of Dried Fruit and Verjus (Serves 4)
This recipe is good in the winter when these fruits are not available. They hydrate and soften when cooked with the verjus, and the liquid that is not absorbed by the fruit becomes a nice sauce. Serve this with gingerbread and vanilla ice cream.
Ingredients
1/2 cup dried apricots
1/2 cup dried cherries
1/2 cup golden raisins
1/2 vanilla bean or 1/4 teaspoon vanilla extract
2 whole black peppercorns
1 small stick cinnamon
1 whole clove
1 cup red verjus
Instructions: Split the vanilla bean in half lengthwise with a small paring knife. With the tip of the knife, scrape out the inside of the bean and place both in a medium saucepan. Combine the remaining ingredients with the vanilla bean, then bring the mixture to a boil over medium heat. When the liquid has boiled, remove the compote from the heat and allow it to cool to room temperature.
This recipe is good in the winter when these fruits are not available. They hydrate and soften when cooked with the verjus, and the liquid that is not absorbed by the fruit becomes a nice sauce. Serve this with gingerbread and vanilla ice cream.
Ingredients
1/2 cup dried apricots
1/2 cup dried cherries
1/2 cup golden raisins
1/2 vanilla bean or 1/4 teaspoon vanilla extract
2 whole black peppercorns
1 small stick cinnamon
1 whole clove
1 cup red verjus
Instructions: Split the vanilla bean in half lengthwise with a small paring knife. With the tip of the knife, scrape out the inside of the bean and place both in a medium saucepan. Combine the remaining ingredients with the vanilla bean, then bring the mixture to a boil over medium heat. When the liquid has boiled, remove the compote from the heat and allow it to cool to room temperature.
