Tropical Fruit Compote

Preparation info
  • Serves


    • Difficulty


Appears in
Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

  • About

This compote is delicious by itself or with a dollop of vanilla ice cream or a spoonful of clotted cream, mascarpone, or crème fraîche, and always goes very well with dessert wines. But if you have a sweet tooth, try this version with the compote served in a meringue. Make the meringue the day before, remembering that the secret to wonderful meringues is that they cook, or rather dry out, very slowly and do not color at all in the oven.