Rhubarb and Prune Compote
Make this accompaniment to boar, pork and duck a day in advance.
By PlentyMag.comThu, Jul 29 2010 at 2:33 PM EST
Photo: FotoosVanRobin/Flickr Tony Maws of Craigie Street Bistrot in Cambridge, Mass., says, “Here is a delicious springtime recipe (when rhubarb is in season), which makes a lovely accompaniment to boar, pork and duck. The compote is best when prepared a day in advance, although it does not need to be.”
Rhubarb and Prune Compote
Ingredients
- 4 stalks rhubarb, diced
- 1/2 pound prunes, diced
- 1/2 inch piece ginger, grated
- 1 cup good quality honey
- 1 cup sugar
- Juice from 1 lemon
- 1 vanilla bean
- 1 star anise
- 1 Indonesian long pepper
- Salt
Directions
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Put the honey, sugar, spices and vanilla in a heavy-bottom sauté pan on medium heat.
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When the mixture lightly caramelizes, add the rhubarb, prunes and ginger.
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Stir with a heavy duty spoon (caramel is very hot), and season as needed with salt.
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Remove from heat when the rhubarb begins to soften just beyond al dente — you do not want to cook until the compote turns to mush.
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Remove from pan and spread onto a clean baking dish and place immediately in the refrigerator to cool as quickly as possible.
Yield
Serves 4-6
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