 |
  | |
Saigon Cinnamon Spiced Plum & Dried Blueberry CompoteThis flavorful fruit medley is an element of one of Seattle Art Museum chef Chris Conville's "Bite and Flight" menus, a trio of tastes served at TASTE Café. It will be served with a Beecher's Flagship Cheddar Grilled Cheese Sandwich and a simple sauté of locally grown beet greens in cream. It will be paired with Wilridge Syrah 04 from Elephant Mountain Vineyard. A deep caramel sauce surrounds the dried fruits, which serve as the perfect counterpoint to the grilled cheese and beet greens. 4 tablespoons unsalted butter, divided 1 large shallot, peeled and cut into small dice 1 clove of garlic, peeled and minced ½ cup red table wine 1 cup dried blueberries 2 pounds dried plums (prunes) 1 cup sugar ½ teaspoon lemon juice ¼ cup water
¼ teaspoon ground Saigon cinnamon 1. Melt 1 tablespoon of the butter in a small saucepan over medium heat and sauté the shallots until they are transparent. Stir in the garlic and continue to cook until the garlic is soft and fragrant, about 2 minutes. Add the red wine and blueberries, and cook until the blueberries have absorbed most of the wine. 2. Pit and quarter the dried plums. In a large saucepan, combine the sugar and lemon juice in a small pan and heat until sugar begins to melt. Stir occasionally until sugar turns to a deep amber caramel. Add the remaining butter and water carefully off heat to prevent splattering. Return to heat, bring to a boil and add plums. 3. Simmer the plums until they are heated through, about a minute, then stir in the cinnamon and the wine-soaked blueberries.
|
|
Back to top