A lovely berry and wine compote, redolent with vanilla and the unexpected flavor of bay. The restaurant used mixed berries, but if you have an abundance of one kind, this'd be a good way to show them off. This was once on the menu at Artesia Restaurant on the North Shore, although I'm not sure it is anymore. Simple and elegant.
Rinse berries well and put aside. In a heavy saucepan, add the wine, apple juice, bay leaf, sugar and vanilla bean, making sure to add the pod as well as the scraped-out seeds. Turn heat to medium and bring to a boil. Remove from heat, then add arrowroot to thicken. Return to thet heat and simmer for two minutes. Add berries and allow to cool. Serve over ice cream.
- 2 cups Pinot Noir (red wine)
- 2 cups apple juice
- 1 bay leaf
- 2 cups sugar
- 1 vanilla bean, split down the middle and seeds scraped out
- 2 tbsp. arrowroot
- 3 lbs. mixed fresh berries (or just one kind, if you like)
YIELD: 8 - 10 servings
desserets
creole and cajun recipe page | the gumbo pages
search this siteChuck Taggart email chuck (at) gumbopages (dot) com