Winter Compote With Lemon Cream
This delightful compote recipe offers a symphony of flavors and textures, showcasing the essence of autumn fruits in a luscious and aromatic blend. The fragrant combination of wine, honey, and spices infuses the pears, apples, kumquats, and figs with a rich, sweet essence. Accented with a creamy lemon topping, this dish is a delightful harmony of sweet and tangy notes, perfect for a cozy gathering with friends and loved ones.
— Constant Cookbook
Ingredients
- 1 bottle (750ml) dry white wine
- 1/4 cup honey
- 1 cinnamon stick
- 1 star anise pod
- 4 Bosc pears, peeled, cored and sliced 1/2 inch thick
- 4 Granny Smith apples, peeled, cored and sliced 1/2 inch thick
- 16 kumquats, sliced 1/8 inch thick
- 1 lb. (about 16) dried Kalamata figs, quartered
- Grated zest of 2 Meyer lemons
- 1/4 cup superfine sugar
- 2 cups heavy cream
Instructions
- To make the compote, in a large saucepan over medium-high heat, combine the wine, honey, cinnamon stick and star anise. Bring to a boil, stirring occasionally to combine all the ingredients. Add the pears, apples, kumquats and figs. Reduce the heat to medium-low and simmer until the apples are just tender when pierced with a knife, 5 to 7 minutes.
- Remove from the heat and let cool. Remove and discard the cinnamon stick. Refrigerate the compote until ready to serve.
- To make the lemon cream, set aside 1 tsp. of the lemon zest for garnish. In a small bowl, combine the remaining lemon zest and sugar, rubbing the sugar and zest between your fingertips to combine the lemon oils with the sugar. In the bowl of an electric mixer fitted with the whisk attachment, beat the cream on medium-high speed just until it starts to thicken. Gradually add the lemon sugar and beat until combined.
- Scoop the lemon cream into a serving bowl, sprinkle with the reserved lemon zest and serve alongside the compote. Serves 8.
- Adapted from Williams-Sonoma <i>Cooking for Friends,</i> by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).
Yield
Serves 8.
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