Globe
Recipes

Appetizer Image Soup Image Salad Image Entre Image Side Dish Image Dessert Image
Home      Suggest a Recipe  

APPETIZERS

 

SOUPS

 

SALADS

 

ENTRES

 

SIDES

 

DESSERTS

 

 


Ethnic Recipes
Afghan
African
American
Bukhari
Egyptian
Greek
Hungarian
Indian
Iraqi
Italian
Jewish
Kurdish
Lebanese
Middle Eastern
Moroccan
Persian
Romanian
Thanksgiving
Turkish
Yemenite


Category Recipes
Vegan
Vegetarian
Healthy
Meat
Dairy
Chicken
Turkey
Beef
Lamb
Fish
Bread
Cakes
Cookies
Pastry
Pies
Potato
Rice
Pasta
Stuffed


All Recipes (Alphabetical Order)

Index of Keywords

 

Print your recipe and enjoy cooking!



Print   

Ingredients:


* ¾ cup sugar
* 1 cinnamon stick
* 1 vanilla bean, split
* 1 pound rhubarb, washed, trimmed, tough strings removed with a vegetable peeler, and cut into 1-inch pieces (discard the leaves; they are toxic)
* ½ cup (about 4 ounces) pitted prunes, halved, or if large, quartered
* 3 blood or navel oranges, or a combination, peeled, white pith and any seeds removed
* 1 cup (about 5 ounces) fresh raspberries
* Fresh mint leaves, for garnish (optional)

Optional accompaniment:

Toasted Almond-Coconut Macaroons and/or hazelnut Macaroons


Directions:


1. Place 2 cups of water and the sugar, cinnamon, and vanilla bean in a medium, nonreactive saucepan and bring to a boil. Add the rhubarb and prunes and simmer over low heat until the rhubarb is just tender, 7-10 minutes. Don't allow it to get too soft - it will "cook" further while macerating. Using a slotted spoon, remove the rhubarb and prunes and transfer to a large attractive serving bowl. Slice the oranges into thin rounds (if they break apart into little sections after you slice them, that's perfectly fine), and add them, along with the raspberries, to the bowl.

2. Boil the syrup remaining in the saucepan over moderately high heat until reduced by about half. Remove the cinnamon and vanilla bean (you can dry the bean and save it for another use, like burying it in a bowl of sugar to prepare vanilla sugar) and pour the hot syrup over the fruit. Stir well. Let the fruit cool to room temperature, then cover and refrigerate for several hours.

3. Garnish the compote, if you'd like, with fresh mint leaves, and serve with the macaroons.



Source:

Print   
Google


Search for more Recipes...



   Popular Tags

recipes chef
cooking
recipes kitchen
recipes dinner
healthy recipes
recipes pasta
food

recipe dinner
recipes greek
recipes southern
cooking roast
chicken soup
chicken recipes

food from
turkey breast
cook turkey
food recipes
food traditional
recipes for chicken

recipes
cake recipes
turkey
soup recipes
easy recipes
bread recipes

More Tags ....