Subject: Spiced Fruit Compote
From: Unicorn (unicorn@indenial.com)
Date: Wed Mar 12 2003 - 06:30:45 EST
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FOOD FUNNY
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Thanks to reader "SPOOON" for this bit of food wisdom:
Sometimes I don't know if this is a tip or a Food Funny, but I can
assure you that it has gained me exponentially more friends than it
has cost me. Every time I offer somebody a cookie or a slice of cake
and they tell me, "No thanks, I'm on a diet," I ask them, "Why?" If
they give any excuse other than being concerned about their health, I
continue asking, "Why?" (or if the situation calls for it, "So
what?") Eventually they will crack and accept. Usually they will
completely reconsider their diets. Almost half of the people I've
tried this on took that opportunity to reconsider their lives and
become happier people. I've found it also works for high-heeled
shoes, outdated feuds and vendettas, strings of bad relationships, and
excessive television.
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TODAY'S RECIPE
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This compote is good all by itself, but you might also consider
spooning some over yogurt, waffles, or hot cereal.
Spiced Fruit Compote
Spices:
20 whole black peppercorns
12 allspice berries
12 whole cloves
4 cinnamon sicks, broken into small pieces
3-inch (8 cm) strip of orange peel
3-inch (8 cm) strip of lemon peel
1-inch (3 cm) piece of fresh ginger, chopped
4 cups (1 L) water
1 1/2 cups (375 ml) Port or Madeira wine
5 cups (1.25 L) dried fruits such as apricots,
apples, pineapple, peaches, or prunes
1 tsp (5 ml) vanilla extract
Place all the spices in the center of a square of cheesecloth (muslin)
and tie the corners together to form a small bag. Combine the spice
bag with the remaining ingredients in a heavy saucepan and bring to a
simmer over moderate heat. Reduce the heat and simmer covered for 30
minutes. Discard the spice bag before serving. Serve warm or
chilled. May be stored tightly covered in the refrigerator for up to
a week. Makes about 1 1/2 quarts (1.5 L).
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