Prune and port compote with ginger ice cream
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Ruby port |
| 4 | Whole cloves | |
| Peel from 1 lemon | ||
| 1 | 2 inch piece cinnamon stick | |
| 2 | Cardamom pods | |
| 1 | 1/2 inch pie fresh ginger; peeled and chopped | |
| ½ | pounds | Dried prunes; pitted |
| 1 | Sprig fresh mint for garnish | |
Directions
To make the compote, pour the port into a medium, non-reactive saucepan and add the cloves, lemon peel, cinnamon, cardamom, and ginger. Bring to a boil. Add the dried prunes, reduce heat, and simmer for 15 minutes or until the fruit is soft.
For the ginger ice cream, add chopped ginger to good quality vanilla ice-cream and mix well.
To assemble spoon some of compote into each of four bowls, then add a scoop of ginger ice cream and add a sprig of fresh mint for garnish.
S: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9203 Converted by MM_Buster v2.0l.
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