OMG OMG OMG! I’ve fallen in love… with a compote!
No you are not imaging these words and I really am saying them. But I’ve just made the most amazing tropical fruit compote that’ll having you thinking that you’re sitting on a beach from the very first spoonful – and by beach I don’t mean Southend (although, of course, there’s nothing wrong with good old Southend!)
It was my second attempt at making this compote. The first attempt wasn’t too bad but I felt it was missing something. So I added more spices, some honey, and some booze – because let’s face it, everything tastes so much better with booze!
Initially I wasn’t a hundred per cent sure if all the flavours would work well together, even though I knew that many of the ingredients used to give flavour worked well individually with the pineapple, mango and passion fruit used in this recipe. Thankfully they did and I was thrilled with the result.
I loved the heat you got from the spices and the rum; the fresh zingyness of the lime; the sweet aroma of the vanilla, and the somewhat simultaneous sweetness and tanginess of the fruit. Delicious!
But don’t just take my word for it – have a go at making it yourself!
Another thing I’ve discovered about fruit compotes – whether you use fresh or dried fruit – is that they are so versatile. You can serve them hot, warm or cold and they can be used as a topping for porridge or toasted brioche as part of a yummy breakfast; they can be served as dessert with cream, mascarpone, ice-cream or custard. Compotes can also be used as a topping for cheesecake or a sponge pudding, or can be used as a filling for pancakes, crumbles, pies, cobblers or tarts.
And if you’re feeding little people – and by little people I mean children not vertically challenged people like myself – you might want to leave out the rum.
THE HEAT IS ON TROPICAL FRUIT COMPOTE
THE FOOD STUFF:
1 medium pineapple
2 large mangoes
5 passion fruit
Zest of 1 lime
Juice of 1/2 lime
1 vanilla pod
1 star anise
1/4 teaspoon mixed spice
2 tablespoons runny honey
a couple of good glugs of Malibu
THE EQUIPMENT STUFF:
1 Sharp knife
1 chopping board
1 baking tray
A variety of spoons
- Turn oven on to
- Peel and core pineapple and cut into chunks.
- Peel mangoes and cut into large chunks.
- Cut each passion fruit in half and scoop out pulp.
- Place fruit in an oven proof dish.
- Cut vanilla pod in half lengthways and scrape out seeds.
- Add vanilla to the fruit.
- Add remaining ingredients.
- Combine well.
- Pop in the oven and cook for 25mins or until pineapple chunks have softened.
- Take out of oven – and enjoy any way you wish!
St. Valentine’s Day is about to descend upon us very soon and I couldn’t be more excited. It’s definitely one of my favourite holidays and it means all the more to me because I couldn’t wish for a better Valentine than Mr. D. And this St. Valentine’s Day will be very special indeed…
I’m a sucker for a romantic meal and having the kind of sweet tooth that keeps my dentist in employment, I can safely say that the dessert course is my favourite. But for such a special occasion it has to be a very special dessert – tinned fruit salad with vanilla ice-cream just won’t do! For St. Valentine’s Day, it has to be a dessert that screams love and romance from the rooftops.
So I’ve picked my top five romantic Valentine desserts which I think are the perfect finale to a St. Valentine’s Day meal. So why not make one of these for your beloved on Friday? And if you can’t make up your mind, why not make all five!
1. WHITE CHOCOLATE AND RASPBERRY CREME BRULEE
Who couldn’t love crème brulee? Lashings of creamy custard with a crisp caramelised topping. I often say that dessert isn’t dessert unless it’s chocolate. And as chocolate is known for having aphrodisiac properties, that’s just the perfect excuse for creating this classic pud with a twist. White chocolate, raspberries and crème brulee – could there be a better culinary combination?
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Serves: 6 (3 each! perfect!)
- 7oz /200g white chocolate
- 5 large egg yolks
- 3 oz/75g caster sugar
- 1 ½ cups/350ml double cream
- ½ cup/125ml milk
- 9 oz/250g fresh raspberries
- Put the eggs, chocolate and sugar into a large heatproof bowl.
- Heat the cream and milk in a saucepan until just boiling, then slowly pour over egg mix and whisk over a saucepan of barely simmering water, making sure the bowl is not touching the water, until thick.
- Place in the fridge to cool completely. Divide 3/4 of the fresh raspberries between 6 individual ramekins (3″x 2″ deep, or 5″ x 1″ individual dishes) and spoon the brulée mix over smooth over with a palette knife.
When ready to serve evenly sprinkle the surface of the brulée with a thin layer of caster sugar and blow torch, or place under a hot grill until golden brown. Repeat until you have a thick, golden and hard surface.
Decorate with the remaining raspberries and a sprig of mint.
2. CHERRIES IN RED WINE
An unusual dessert but it’s still got that Valentine vibe going on. Red wine and red in colour for passion – what more could you want! Can be serves with sweet, vanilla flavoured whipped cream.
- 425ml red wine
- 1 vanilla pod, split lengthways
- 100g demerara sugar
- 500g cherries
- Tip the wine into a medium pan, then add the vanilla pod to the pan with the sugar. Bring to the boil, then reduce the heat and simmer until the sugar has dissolved.
- Stone the cherries if you want, or leave them as they are. Add to the pan and cook gently for 6 mins. Remove with a slotted spoon to a bowl. Increase the heat, then boil the liquid for 8-10 mins until slightly syrupy. Pour over the cherries and serve warm or cold in glass bowls.
3. MARBLED ROSE CREAM
Roses are to Valentine’s Day what tinsel is to Christmas – you just can’t have one without the other! This fruity pud is flavoured with rosewater – one of my favourite flavourings. I found this recipe in the National Trust’s Traditional Puddings by Sara Paston-Williams.
- 250 gr raspberries
- 75 gr castor sugar
- 7 ml cold water (a good dash)
- 150 ml double cream
- 7 ml rose-water or Kirsch (a generous dash)
- sprig of mint
- glitter sugar, chocolate flakes or other topping
- First, put half the raspberries into a saucepan with 2/3rds of the sugar (50 grs), bring gently to the boil and continue to simmer until a pulp. Push through a sieve and allow to cool.
- Whip cream until thick and add the remaining castor sugar gradually. Reserve a few of the remaining raspberries to decorate. Mash the rest and mix with the whipped cream very thoroughly, then add the rose-water or Kirsch.
- Then add the cooked raspberry pulp, stirring just enough to give a marbled effect.
- Pour into a glass bowl (or bowls) and chill for at least three hours in the fridge.
- Add the mint sprig and decorate with the raspberries and glimmer sugar or chocolate flakes.
4. OUEFS A LA NEIGE/SNOW EGGS/FLOATING ISLANDS
Whichever name you decide to use, I absolutely adore this dessert. It combines soft, marshmallowy meringue with creamy crème anglaise and caramel. It looks so pretty and tastes divine. Crystalised rose petals can also be added for even more prettiness.
- For the crème anglaise, heat the milk and vanilla seeds in a saucepan over a medium heat. Simmer for 4-5 minutes.
- Whisk together the egg yolks and sugar in a mixing bowl.
- Pour the hot milk mixture onto the eggs and sugar, a little at a time, so the eggs do not start to cook, whisking continuously until smooth and creamy.
- Return the mixture to the saucepan and place the pan over a medium heat and stir continuously for 4-5 minutes, or until the mixture has thickened enough to coat the back of a spoon.
- Strain the mixture through a sieve into a bowl, leave to cool and then refrigerate.
- For the poaching liquor, combine the milk and 500ml/18fl oz water with the sugar in a saucepan, stirring to dissolve the sugar.
- For the meringue, using an electric hand whisk, whisk the whites in a bowl until stiff peaks form when the whisk is removed, but the mixture should not look too dry. Add one tablespoon of the sugar to the egg whites, and continue to whisk until the mixture comes back to stiff peaks. Add the sugar one tablespoon at a time until it has all been used, and the meringue is thick and glossy.
- Using a serving spoon dipped in cold water, shape big quenelles of the meringue and gently poach in the milk and water solution, turning after 4-5 minutes to ensure they are cooked on both sides. Make sure the liquid doesn’t boil or the meringues will puff then collapse. When fully cooked, gently place on a wire rack to drain.
- For the caramel, pour the sugar into a clean pan. Melt the sugar slowly, stirring with a wooden spoon over a low heat until the sugar turns a dark copper colour. Remove immediately from the heat to ensure the caramel does not burn.
- Pour the caramel over the meringues. When set, take the caramel-covered meringues off the tray and serve in a generous pool of the crème anglaise.
5. CHOCOLATE FONDUE
I absolutely love love LOVE chocolate fondue and in my opinion it was just made for St. Valentine’s Day. It’s delicious, chocolatey and designed to be shared – could anything be more romantic? It’s also so easy to make and you can choose the dippers you like most.
- 1 cup whipping cream
- 3 (4-ounce) semisweet chocolate bars, chopped
- 2 tablespoons coffee liqueur or other flavoured liqueur
Assorted cookies, pretzel sticks, fruit, marshmallows
- Microwave whipping cream and chocolate in a microwave-safe glass bowl at HIGH 1 1/2 to 2 minutes, stirring every 30 seconds. Stir in liqueur.
- Transfer to a fondue pot; keep warm, stirring occasionally. Serve with cookies, pretzels, fruit, and marshmallows.
Happy St. Valentine’s Day!
I’ve adored trifle ever since I was a child: fruit; custard; jelly; cream; numerous layers of yumminess… what’s there not to like? What’s even more amazing is that with zillions of varieties of trifle you can have a different one for every day of your life and you’ll never get bored!
I don’t believe that trifles should be solely reserved for Christmas but to make one completely from scratch can be quite time consuming. However, I’ve managed to find a recipe for a super quick trifle which takes a fraction of the time to prepare but is still extremely delicious.
ZESTY AND BOOZY RASPBERRY TRIFLE
4 tbsp. sherry or raspberry liquor
1 Madeira cake, sliced 1″ thick
5 tbsp. raspberry jam
250g/9oz fresh/thawed raspberries
290ml/ 1/2 pint ready made custard
Zest and juice of one orange
290ml/ 1/2 pint double cream, whipped
Candied orange peel/slices/fresh orange segments
- Spread the jam over the cake slices and cut into bite sized cubes.
- Divide the sponge cubes between four individual dessert glasses.
- Pour the sherry or raspberry liquor over the sponge.
- Divide raspberries between the glasses, reserving a few for decoration.
- Mix the orange zest and juice with the custard and place over the cake and raspberries.
- Top with a layer of whipped cream and place remaining raspberries and oranges on top.
- Cool in fridge for 30 minutes before serving.