Fruit Compote with Cream

Early French Cookery, D. Eleanor Scully & Terence Scully
Prepared by Cristiana inghen Mec-Bead
Served at MAYDAY event in Ruantallan
May 2005

Item, au commun l’en les fait de figues, roisins, pommes hastees, et noix pelees pour contrefaire le pignolat, et pouldre d’espices. Et soit la paste tré bien ensaffrenee, puis soient frites en huille. S’il y convient lieure, amidon lie et ris aussi.

3-4 med size cooking apples
8 figs
1 cup raisins
1 cup water
½ cup white wine
½ cup sugar
1 tsp ground ginger
¾ tsp cinnamon
¼ tsp ground cloves
¼ tsp grains of paradise (optional)
1/3 cup pine nuts or chopped walnuts

Peel & slice apples. Chop figs small. Simmer fruit in water & wine mixture several minutes until fruit is soft but not mushy. Do not overcook.
Combine sugar & spices. Add to fruit; if mixture appears dry, stir in white wine by the teaspoonful to correct. Taste; adjust spices to taste. Stir in nuts.

As most probably know, this would not be a dish that I would like or even try. I am not a huge fan of figs and raisins but I was told this was amazing. I had a hint that it was really good when almost everyone went for a second helping.
We did leave the nuts out due to allergies.

Serves 6 to 8

Members * Projects * News * Photos * Recipes * Links to the Outside * Odes * Welcome* Featured Artist