Pear, Plums and Figs
Art Print
Gonzalez, Sylvia
Buy at AllPosters.com
 

La Belle Cuisine - More Fruit Recipes

    Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith,"

Honeyed Fig, Pear and
Kumquat Compote

Specialty & Gourmet Foods - Barefoot Contessa Pantry

"The value of those wild fruits is not in the mere possession
or eating of them, but in the sight and enjoyment of them."
~ Henry David Thoreau

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Recipe Search  

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Kumquats and Limequats
Photographic Print
Vogt, Sebastian
Buy at AllPosters.com
 

Honeyed Fig, Pear and
Kumquat Compote
Bon Appetit March 1988

Bon Appetit - One Year Subscription 

"The compote is equally delicious for
breakfast or served over ice cream."

Figs and Pears:
One 8-ounce package dried
Calimyrna figs
2 1/2 cups water
2 cups dry white wine
3 tablespoons honey
3 whole star anise
One 3 1/4-inch piece cinnamon stick
3 Bosc pears (ripe, but firm),
quartered, cored and peeled

Kumquats:
3/4 pound kumquats, stem ends
removed, halved lengthwise
and seeded
1/4 cup water
1/4 cup dry white wine
1/4 cup honey
1 whole star anise
1/4 teaspoon cinnamon

Vanilla ice cream (optional)

For figs and pears: Combine figs and water in small bowl. Cover and
let soak overnight at room temperature. Bring figs, soaking liquid, wine,
honey, star anise and cinnamon to boil in heavy large saucepan. Reduce
heat, cover and simmer until knife pierces figs easily, about 45 minutes.
Transfer figs to large bowl using slotted spoon. Reduce heat, add pears
to liquid and simmer until knife pierces pears easily, about 12 minutes.
Meanwhile, cool the figs slightly. Cut off stems; halve figs lengthwise.
Return to bowl. Add pears to figs using slotted spoon. Boil poaching
liquid until reduced to 2/3 cup, about 15 minutes. Pour over the figs
and pears.
For kumquats: Bring kumquats, water, wine, honey, star anise and
cinnamon to boil in heavy medium saucepan. Boil over medium-high
heat until liquid is reduced to 2 tablespoons, stirring frequently, about
12 minutes. Add kumquats with their poaching liquid to figs and pears.
Cover and refrigerate until well chilled. (Compote can be prepared 4
days ahead.) Remove star anise and cinnamon stick. Spoon compote
into bowls. Serve with vanilla ice cream if desired. Serves 6.
This is delicious served over plain pound cake!
 

Featured Archive Recipes:
Fabulous Figs
Black Mission Fig Terrine with Israeli
Couscous Sauce and White Pepper-Buttermilk
Ice Cream (Charlie Trotter)

Index - Fruit Recipe Archives
Index - Chocolate Recipe Archives
Index - Miscellaneous Dessert Recipes
Daily Recipe Index
Recipe Archives Index
Recipe Search