Winter Fruit Compote With Cognac

“This is a recipe from chef Laura Calder of Food Newtorks French Food at Home. Very rich and fruit filled. I served it over a scoop of vanilla ice cream. I also used brandy instead of cognac ( much cheaper) Next time I make this I will take the seeds out of the kumquats Taste similar to a Fig Newton cookie. Times are approximate and includes the mascerating time”
READY IN:
55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the prunes in halves or quarters depending on how big they are and figs into quarters .
  2. Slice the kumquats, leaving on the skin,about 1/8 inch thick ,using the tip of a knife flick out the seeds.
  3. Put everything in a saucepan and bring to a gentle boil.
  4. Cook until the fruits are plump and the sauce syrupy.
  5. Turn off the heat and let the fruit macerate for 30 minutes.
  6. Pour into a serving dish and let cool.
  7. Serve with crème fraîche and toasted almonds, or with a big spoonful of vanilla ice cream.

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