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Poached Plum and Raspberry Compote in
Late-Harvest Wine Syrup



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Still Life with Plums
Still Life with Plums
Art Print

Gish, Del
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La Belle Cuisine


Poached Plum and Raspberry Compote
in Late-Harvest Wine Syrup

Classic Home Desserts:
A Treasury of Heirloom and
Contemporary Recipes

(winner of both a James Beard Award and a Julia Child Award!)
by Richard Sax, 1994, Chapters Publishing, Ltd./2000 Houghton Mifflin Company

“Nothing complicated: just a cool blend of summer fruits in
dessert-wine syrup. This late-harvest wine syrup is basic; you
can use it for any combination of fresh fruits in season."

Serves 4

1 cup sweet dessert wine, such as late-harvest [Spätlese]
Riesling or Gewürztraminer, Muscat de Beaumes-de-Veise
or Sauternes
(or substitute 1/2 cup each dry white wine and
water, plus 1/3 cup sugar)
1/4 cup cold water
1/2 vanilla bean, split lengthwise
4 quarter-size slices peeled fresh ginger
1/2 cinnamon stick
1 pound Italian prune plums (12-16), rinsed, stems
removed, halved and stoned, or
1 pound purple or red plums, quartered and stoned
1/2 pint fresh raspberries, picked over
Fresh lemon juice
Vanilla or plain yogurt or ice cream, for serving

1. Place the wine, cold water, vanilla bean, ginger and cinnamon stick in a nonreactive saucepan. (If you want to go to the trouble, tie the vanilla,
ginger and cinnamon stick in a piece of cheesecloth.) Cover and bring to
a boil, stirring to dissolve the sugar, if using. Uncover and simmer to
reduce slightly, about 3 minutes.
2. Add the plums, cover and simmer gently, turning them over once or
twice, until they are tender, but not mushy, about 5 minutes. Remove
the pan from the heat and gently stir in the raspberries and a squeeze
of lemon juice. Let stand for at least 20 minutes. Remove the cinna-
mon stick and vanilla bean.
3. Serve the compote warm or cool, drizzling a spoonful of yogurt or ice
cream into the syrup in each serving.

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