RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Autumn Fruit Compote in Tea - pareve
I found the following recipe in the archives of The Boston Globe Online/Boston.com and thought they would be appropriate for Sukkot, as it marks the autumn harvest. I particularly like the idea of using tea for a compote liquid. It opens up a realm of possibilities. In consideration of children and any adults who watch their caffeine consumption, though, I'd be inclined to use a decaffeinated or herbal tea. Ruth Autumn Fruit Compote in Darjeeling Tea ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Rialto's pastry chef, Joanne Chang, pairs this dish with homemade Sauternes ice cream. If you prefer, purchase vanilla ice cream and spoon some Sauternes over it. Then top with the compote. 6 cups water 3/4 cup Darjeeling tea leaves 1 cup sugar 1 tablespoon freshly squeezed lemon juice 2 Bosc pears, peeled, cored and quartered 8 fresh figs, halved 1/4 cup dried apricots, halved 1/2 cup golden raisins 1/4 cup currants 1/4 cup prunes, halved 1/4 cup dried cherries 1/4 cup dried cranberries In a heavy 2-quart saucepan, bring water to a boil. Add tea; steep 6 to 8 minutes. Strain out tea leaves. Bring tea back to a boil; add sugar and lemon juice. Cook over low heat until sugar has dissolved. Add quartered pears and poach at a bare simmer until just tender, about 10 minutes. Remove from tea. Add figs and poach until softened, about 2 minutes. Remove from tea. Add all dried fruits. Poach until fruits are softened and plump, about 10 minutes. Remove from tea. Raise the heat to medium high and reduce tea by half, about 10 minutes. Combine all fruits in a bowl and pour reduced tea over fruits. Chill in the refrigerator. This dish will keep, refrigerated, at least 1 week. Serves 8.
