while anticipating springtime favorites.
The Menu Shoppe has it covered: savory “finds” and elegant ideas…ideal for patisserie or specialty menus.
Spiced Winter Fruit Compote
3 1/2 cup(s) water
1/2 cup(s) sugar
1/2 cup(s) brandy
1 whole star anise
2 large ripe Bartlett pears
1 large Granny Smith apple
1 large Gala or Fuji apple
1 cup(s) dried Calimyrna figs, cut in quarters
1 cup(s) dried apricots, cuts in half
1 cup(s) dried plums (prunes)
1/4 cup(s) dried sour cherries
With vegetable peeler, from orange(s), remove 3 strips peel (each 3 inches long) and squeeze ¾ cup juice. Set peel and juice aside separately. In 4-quart saucepan, combine water, sugar, brandy, cinnamon, star anise, and reserved orange peel. Cover and heat to boiling on high; reduce heat to medium and simmer 5 minutes. Meanwhile, peel and core pears and apples, then cut each fruit into 1/4-inch-thick slices. Stir figs, apricots, plums, and cherries into saucepan; simmer 5 minutes. Stir in pears and apples and simmer 10 minutes or until fruit is tender but not mushy, stirring occasionally.
Remove compote from heat and stir in reserved orange juice. Let stand at least 30 minutes and up to 2 hours. Discard orange peel, cinnamon, and star anise before serving.
A warm and cozy variation…
Warm Fruit Compote
2 (29 ounce) cans pear halves, drained and sliced
1 (20 ounce) can pineapple chunks, drained
1 (15 ounce) can apricot halves, drained and sliced
1 (21 ounce) can cherry pie filling
optional: dash of favorite brandy or liqueur
In a 5-qt. slow cooker, combine the peaches, pears, pineapple and apricots. Top with pie filling. Cover and cook on high for 2 hours or until heated through.
Frozen Cognac Parfait
1 cup sugar
6 large egg yolks
1/4 cup light corn syrup
1/4 cup orange juice
2 cups chilled whipping cream
1/4 cup Cognac or brandy
1 1/2 teaspoons vanilla extract
2 cups quartered hulled strawberries (about 12 ounces)
1 cup blueberries
1 cup seedless grapes, halved
1/3 cup sugar
2 tablespoons Cognac or brandy
1 teaspoon grated orange peel
1/2 teaspoon ground allspice
Using handheld electric mixer, beat sugar, egg yolks, corn syrup, and orange juice in large metal bowl to blend. Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Beat until thermometer registers 160°F and parfait base is thick and billowy, about 8 minutes. Remove bowl from over water. Continue to beat until parfait base is cool, about 7 minutes. In another large bowl, beat cream, Cognac, and vanilla until peaks form. Fold cream into parfait base in 3 additions. Transfer parfait to medium bowl, cover and freeze until firm, at least 4 hours.
Make fruit compote:
Using small sharp knife, cut all peel and pith from oranges. Working over large bowl, cut between membranes, releasing orange segments into bowl. Mix in remaining ingredients. Let stand at least 30 minutes, or cover and chill up to 3 hours, tossing occasionally.
Scoop parfait into goblets. Spoon fruit compote over and serve.
If it’s on the menu…the Menu Shoppe has it covered.
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