Tuesday, 5 November 2013
Warm Autumn Compote
6 tbsp caster sugar
1 bottle red wine
1 vanilla pod, split
1 strip pared lemon rind
2 figs, quartered
225 g raspberries lemon juice, to taste
Put the sugar and wine in a large pan and heat gently until dissolved.
Add vanilla pod and lemon rind and bring to boil.
Simmer for 5 minutes.
Peel and halve the pears, then scoop out the cores, using a melon baller.
Add the pears to thy syrup and poach for 15 minutes, turning the pears several times, so they colour evenly.
Add the figs and poach for further 5 minutes, until the friuts are tender.
Transfer the poached pears and figs to a serving bowl using a slotted spoon, then scatter over the raspberries.
Return the syrup to the heat and boil rapidly to reduce slightly and concentrate the flavour.
Add a little lemon juice to taste.
Strain the syrup over the fruits and serve warm.