Plum compote and chocolate sauce with sugar cage
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Apple juice |
| 2 | Cinnamon sticks | |
| 1 | cup | White wine |
| 2 | Lemons; and zests , Juice | |
| ; of | ||
| 3 | Pears; peeled | |
| 4 | Ripe plums | |
| 2 | tablespoons | Blackberry brandy |
| 2 | teaspoons | Sugar |
| 2 | tablespoons | Red wine |
| 1 | cup | Water |
| ½ | cup | Sugar |
| Cooking oil spray | ||
Directions
FOR POACHING PEARS
PLUM COMPOTE
FOR SUGAR CAGE
Bring all 4 ingredients to a boil, reserving ¼ cup of lemon juice before adding pears that have been brushed with remaining lemon juice. Simmer 15 to 20 minutes until soft but not mushy.
Plum Compote:
Dice and pit plums, macerate all ingredients together for 20 minutes. Put all ingredients in pot and bring to a boil and stew until plums are soft.
Cool on sheet pan until serving For Sugar Cage:
In small saucepan over medium heat bring sugar and water to a boil. Let reduce until mixture becomes the consistency of honey and a golden brown.
At this point spray outer side of small bowl with cooking spray. Drizzle sugar mixture over bowl with fork until it begins to look like a bird nest.
Let cool for 15 to 20 minutes and remove from bowl. And place over pear drenched in compote.
Converted by MC_Buster.
NOTES : Recipe Courtesy of Erica Miller, Executive Chef of Blue Star Restaurant
Recipe by: IN FOOD TODAY SHOW #INJ088 Converted by MM_Buster v2.0l.