Winter fruit compote with ginger
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 1/2 cups dried cranberries; (available at | |
| ; specialty foods | ||
| ; shops and some | ||
| ; supermarkets), up | ||
| ; to 2 | ||
| 2 | cups | Fresh orange juice |
| A; (10 1/2-ounce) jar | ||
| ; preserved ginger in | ||
| ; syrup | ||
| 3 | cups | Seedless green grapes; halved |
| 3 | larges | Pink grapefruit; the rind and pith |
| ; cut away with a | ||
| ; serrated knife and | ||
| ; the flesh sectioned | ||
| ½ | Pineapple; peeled, cored, and | |
| ; cut into 1/2-inch | ||
| ; pieces | ||
| 1 | large | Navel orange; the rind and pith |
| ; cut away with a | ||
| ; serrated knife and | ||
| ; the flesh | ||
| ; sectioned. | ||
Directions
In a bowl let the cranberries soak in the orange juice for 30 minutes, drain them in a sieve set over a bowl, and reserve the juice. Reserve 1 large piece of the preserved ginger and in a blender or food processor puree the remaining ginger with the syrup and the reserved orange juice. In a deep 2-quart glass serving dish arrange half the cranberries, drizzle them with about ½ cup of the ginger mixture, and top them with the grapes. Drizzle the grapes with about ½ cup of the remaining ginger mixture, top them with the grapefruit, and drizzle the grapefruit with about ½ cup of the remaining ginger mixture. Top the grapefruit with the pineapple, drizzle it with the remaining ginger mixture, and arrange the remaining cranberries on top. Arrange the orange sections over the cranberries, chill the compote, covered, for at least 2 hours or overnight, and serve it garnished with the reserved ginger, cut into julienne strips.
Serves 8.
Gourmet December 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.