Plum compote and chocolate sauce with sugar cage

1 servings

Ingredients

Quantity Ingredient
3 cups Apple juice
2 Cinnamon sticks
1 cup White wine
2 Lemons; and zests , Juice
; of
3 Pears; peeled
4 Ripe plums
2 tablespoons Blackberry brandy
2 teaspoons Sugar
2 tablespoons Red wine
1 cup Water
½ cup Sugar
Cooking oil spray

Directions

FOR POACHING PEARS

PLUM COMPOTE

FOR SUGAR CAGE

Bring all 4 ingredients to a boil, reserving ¼ cup of lemon juice before adding pears that have been brushed with remaining lemon juice. Simmer 15 to 20 minutes until soft but not mushy.

Plum Compote:

Dice and pit plums, macerate all ingredients together for 20 minutes. Put all ingredients in pot and bring to a boil and stew until plums are soft.

Cool on sheet pan until serving For Sugar Cage:

In small saucepan over medium heat bring sugar and water to a boil. Let reduce until mixture becomes the consistency of honey and a golden brown.

At this point spray outer side of small bowl with cooking spray. Drizzle sugar mixture over bowl with fork until it begins to look like a bird nest.

Let cool for 15 to 20 minutes and remove from bowl. And place over pear drenched in compote.

Converted by MC_Buster.

NOTES : Recipe Courtesy of Erica Miller, Executive Chef of Blue Star Restaurant

Recipe by: IN FOOD TODAY SHOW #INJ088 Converted by MM_Buster v2.0l.

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