Frozen Cognac Parfait And Spirited Fruit Compote Recipes

WINTER FRUIT COMPOTE WITH COGNAC

Steps:

• Put the figs, kumquats, prunes, sugar, Cognac and lemon zest in a saucepan with 2 cups/500 ml water and bring to a boil. Cook until the fruits are plump and the sauce syrupy. Turn off the heat and let the fruit macerate for 30 minutes. Pour into a serving dish (a cut glass bowl looks lovely) and let cool. Serve with creme fraiche and toasted almonds, or with a big spoonful of vanilla ice cream.

FROZEN COGNAC PARFAIT AND SPIRITED FRUIT COMPOTE

Steps:

• Make parfait:
• Using handheld electric mixer, beat sugar, egg yolks, corn syrup, and orange juice in large metal bowl to blend. Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Beat until thermometer registers 160°F and parfait base is thick and billowy, about 8 minutes. Remove bowl from over water. Continue to beat until parfait base is cool, about 7 minutes.
• In another large bowl, beat cream, Cognac, and vanilla until peaks form. Fold cream into parfait base in 3 additions. Transfer parfait to medium bowl, cover and freeze until firm, at least 4 hours and up to 2 days.
• Make fruit compote:
• Using small sharp knife, cut all peel and pith from oranges. Working over large bowl, cut between membranes, releasing orange segments into bowl. Mix in remaining ingredients. Let stand at least 30 minutes, or cover and chill up to 3 hours, tossing occasionally.
• Assemble parfaits:
• Scoop parfait into goblets. Spoon fruit compote over and serve.

FROZEN FRUIT COMPOTE

Steps:

• 1. In a large bowl, combine strawberries, blueberries and blackberries and 1/2 cup sugar.
• 2. Let stand at room temperature until the berries thaw, about 1 1/2 hours.
• 3. Stir occasionally, taste, adding the remaining sugar if necessary.
• 4. In a large colander, strain the berries with a bowl under it so you can save the juice.
• 5. Place the cornstarch in a medium saucepan and stir in the juice.
• 6. Turn on the heat to medium and cook, stirring, until the juice becomes thick and translucent, about 10 to 15 minutes.
• 7. Let it cool.
• 8. Place the berries in an attractive bowl.
• 9. Pour the sauce over the fruit.
• 10. Add the oranges and stir gently.
• 11. Cover and chill until serving time.

COMPOTE WITH FROZEN BERRIES

Steps:

• Combine blueberries, strawberries, raspberries, sugar, water, and butter in a small saucepan. Bring to a boil and cook until berries break down, about 5 minutes. Reduce heat to medium and continue to simmer mixture, stirring occasionally, for 5 minutes.
• Remove from heat and allow to thicken until consistency is similar to a chutney or thick jam, adding flour to thicken even more if desired. Serve warm or chilled.