Subject: Baked Fruit Compote
From: Unicorn (unicorn@indenial.com)
Date: Mon Jul 02 2001 - 02:43:37 EDT
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F O O D F U N N Y
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Here's an age-old cure to a modern problem from reader Gill Martyn:
The office computer had a virus, so I hired my mother to type in her
recipe for chicken soup.
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T O D A Y ' S R E C I P E
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Ever since I switched to the five-day-a-week format in January, I have
been receiving requests from readers for breakfast and brunch recipes
like those I used to publish on Saturdays. Surely you know by now
that whatever my readers want, my readers get. "A Week of Breakfast"
Nothing beats fresh fruit for breakfast, and this dish can easily be
assembled the night before and popped into the oven the next morning.
Baked Fruit Compote
8 - 12 small peaches, apples, or pears, peeled,
cored, and quartered
2/3 cup (160 ml) red wine or water
2/3 cup (160 ml) sugar
1/2 lemon or lime, thinly sliced and seeded
1 stick cinnamon
3 whole cloves
1/4 tsp (1 ml) salt
1 star anise (optional)
6 whole black peppercorns (optional)
Place the fruit in a baking dish. Combine the remaining ingredients
in a saucepan and heat until the sugar is dissolved - do not boil.
Pour the liquid over the fruit and bake covered in a preheated 350F
(180C) oven until the fruit is tender, 20 to 40 minutes, depending on
the ripeness of the fruit. Serve warm, chilled, or at room
temperature. Serves 4 to 6.
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