Baked Rhubarb Compote with Fresh Strawberries (page 371)
1 1/2 pounds fresh rhubarb, cit in 1-inch pieces
3/4 cup light brown sugar
1/2 tsp. ground cinnamon
1 pint ripe strawberries, hulled and sliced
Whipped cream
1. Preheat oven to 350 degrees. Lightly butter an 8-inch square baking dish.
2. Mix the rhubarb with the sugar and cinnamon. Spread in the baking dish, cover and bake 20 minutes. Allow to cool about 30 minutes, then fold in the strawberries. Serve warm or cold with whipped cream or ice cream. Serves 6.
Plum Compote (page 357)
3/4 cup sugar
1 cup dry white wine
4 whole cloves
1 3-inch stick cinnamon
zest of 1/2 lemon
16 large, firm, ripe red or black plums, stemmed
vanilla ice cream, frozen yogurt, creme fraiche,
or whipped cream for serving
1. Combine the sugar, wine, one cup of water, cloves, cinnamon and lemon zest in a saucepan large enough to hold the plums. Bring the ingredients to a boil, and cook, uncovered, for 5 minutes.
2. Add plums, and bring mixture back to a boil; lower heat, and simmer plums
for 10-20 minutes, depending on their ripeness, until they are tender, but still
hold their shape. Some plums will be ready before others; remove them as
they are. Then when they are all cooked, return the plums to the syrup,
remove from heat and let cool.
3. Chill plums in the syrup. Serve over vanilla ice cream or frozen yogurt
with some of the syrup, or serve with the syrup topped with whipped
cream or creme fraiche.
