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Recipe by Kristy Schalck; Chef/Owner of Tousey House Restaurant
Winter Fruit Compote
Ingredients
2-3 firm Bosc Pears, peeled, cut length wise, and centers cored
Zest and juice from 1 lemon
4 tablespoons unsalted butter
2-3 cups dry white wine
1/4 - 1/2 cup sugar (depending on sweetness)
1 cup assorted dried fruit
1/4 cup currants
1 cinnamon stick
1 bay leaf
pinch-ground ginger
pinch ground cloves
pinch ground black pepper
Fresh whole nutmeg
1) Soak assorted dried fruit in hot water for 10 min.
2) Melt the butter in a large sauté pan over medium heat. Add the pears and allow the pear to brown.
3) Add the sugar, zest, cinnamon stick, bay leaf, white wine, dried fruit, and currants. Lower the heat slightly and let reduce until the liquid become syrupy.
4) Season with ginger, cloves, and pepper according to taste. Using a fine grater, add a few strokes of the nutmeg. Add a little of the lemon juice according to taste.
5) Keep the pears whole until ready to serve. Slice lengthwise and serve with ice cream, pound cake, or whatever you prefer. Drizzle with syrup.
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