fruit compote side for pork roast
- corydon Dec 20, 2004 03:42 PM
I turned all snobby and elitist when my mother told me she was making a marinated pork roast for Xmas eve dinner. I haughtily stated that it required a stewed fruit side. Not that I have ever made one. I have been all over the internet and still cannot glean the basic proportions or technique for this simple side. I have dried figs, apricots, dates, cranberries, cherries and crytallized ginger, plus booze and whatever else I need to buy to save face as the family's abitrer of good food taste. Any suggestions/
6 granny smith apples peeled and diced
1/2 cup dried sour cherries
4 Tbl unsalted butter
2 cinnamon sticks
now here is where it gets interesting:
you can go in any direction I prefer a little sweet and sour with a little heat
4 Tbl brown sugar
1 tsp red chili paste
4 Tbl apple cider vinegar
saute apples, cherries and cinnamon sticks in butter
when they begin to soften add sugar stirringn until it melts
stir in cider and chile paste and cook until it begins to tighten up.
hope this is of some help to you, Merry Christmas!
How about this? 1 C. pitted prunes, 1 C. dried apricots, 1/3 C. raisins, 2 Tbs. honey, 1/2 C. bourbon, grated zest from a lemon, butter, and about a half cup of orange juice. Soak the prunes and apricots covered in hot water and let set over night. Next day drain them and place in a baking dish with the lemon zest and raisins. Combine the honey with the bourbon and pour over all. Dot with butter. Bake about a half hour at 350 and then add the orange juice and let it heat through. You could vary the fruits, add some dried pears or apples, use golden raisins. Put a cinnamon stick in with the baking fruit.
What about rhubarb or quince compote? I've made rhubarb: rhubarb, some grated apple, sugar to taste and water. Cook to desired consistency. I imagine quince could be made the same way. Maybe others know?