RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Nectarine and Orange Compote - pareve
This is from the menu which Evelyn Rose offered last year in the Jewish Chronicle, UK (September 19, 1997). It's interesting to see how what she considers traditional varies to some degree from the kinds of things we have been posting and discussing. She writes: "For Rosh Hashanah this year, I have devised a menu that features the familiar foods of this festival — melons, grapes, apples, peaches and chicken — but in a less familiar guise. The whole meal translates these much-loved traditional foods into a contemporary idiom, reflecting the way we cook — and eat — these days." NECTARINE AND ORANGE COMPOTE ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Serves 6-8. This is a very refreshing fruit salad, which makes it also very suitable for serving after the fast. Poached nectarines keep 3 days under refrigeration, freeze 3 months, but add the oranges not more than 2 hours before serving. Peaches or apricots can be substituted for the nectarines. 6-8 nectarines 3 large navel oranges For the poaching syrup: 3 rounded Tablespoons apricot conserve 1 teaspoon finely grated orange 1 teaspoon finely grated lemon rind 3 level Tablespoons granulated sugar 8 fl. oz (225 ml) water 3 Tablespoons lemon juice 2 Tablespoons apricot brandy (or any orange liqueur — optional) For garnish: tiny sprigs of mint. Put the conserve, rinds, sugar and water into a wide saucepan or lidded frying pan. Stir over gentle heat until the sugar dissolves. Put in the nectarines, cover and cook very gently until just tender when pierced with a sharp knife. Lift off the skin and discard, then arrange the nectarines in a wide dish about 1/2-1 inch (1.5-2.5 cm) deep. Mix the lemon juice and liqueur with the apricot syrup, then pour over the fruit and cover. Refrigerate when cold. Prepare the oranges by peeling them and removing all the pith, then cut into segments, discarding the membranes. Leave on a dish covered with clingfilm. Two hours before serving, arrange the segments, plus any juice, in between the nectarines. Chill well. Just before serving, arrange tiny sprigs of fresh mint in between the fruit. Evelyn Rose -- "Table Talk" www.jchron.co.uk/jc/jcdat/97/SEPT19/cook_1.htm
