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Compote of Winter Fruits
- Difficulty
Easy
By Alastair Little and Richard Whittington
Published 1993
I serve these seasonal fruits poached in a spicy red wine syrup with a slice of Sauternes and Olive Oil Cake to give a textured contrast Make this compote at least a day ahead of serving, it will keep for a week or more in the fridge.
Ingredients
1 500 ml 16 fl oz
Method
Mise en Place
Make the compote the day before: use a potato peeler to scrape off the zest from the lemon.
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