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Greengage Compote Recipes

Compotes

 
Compote of Greengages
Ingredients:
1.1 lt (2 pints) Greengages
600 ml (1 pint) Sugar Syrup
Cooking Instructions:
Make the syrup, skim it well and add the greengages when the syrup is boiling, having previously removed the stalks and stones from the fruit. Boil gently for 15 minutes or until the fruit is tender. Take care not to let it break, as the appearance of the dish would be spoiled were the fruit reduced to a pulp. Take the greengages carefully out. Place them on a glass dish. Boil the syrup for another 5 minutes. Let it cool a little, pour over the fruit and when cold, it will be ready for use.
Greengage, Blackberry and Lemon Verbena Compote
Ingredients:

1 kg greengages
250 g of blackberries
5 sprigs of lemon verbena
50 ml of water
100 g sugar (substitute honey if you prefer)
1 vanilla pod - split in half lengthwise
Cooking Instructions:
Split the greengages in half with a sharp knife and remove the stone. Place them into a heavy-based pan, add the blackberries, lemon verbena and the vanilla pod, then sprinkle over the sugar and pour over the water. Place the pan over a medium heat, bring to a simmer and cook vigorously, stirring once or twice, until the sugar has dissolved and the blackberries have burst and bled their inky color into the plums (about 8 minutes). Remove from the heat and allow to cool, before refrigerating.
 

Compotes

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