| This recipe is liked by 0 person(s). |
COMPOTE - Spring Fruit Compote with Kiwifruit Sherbet and Coconut Meringue
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Seattle Times Wednesday, June 5, 2002 Compote: | |
| ¾ cup | water |
| ¼ cup | sugar |
| 3 | blood oranges |
| ¼ cup | champagne |
| 1 ½ cups | strawberries |
| 3 | kiwifruit |
| Coconut meringue: | |
| 4 | egg whites,, (about ½ cup), room temperature |
| ¼ teaspoon | cream of tartar |
| 1/8 teaspoon | salt |
| ¾ cup | sugar |
| ½ cup | unsweetened shredded coconut |
| ¼ teaspoon | vanilla extract |
| 1/8 teaspoon | almond extract |
| Sherbet: | |
| 1½ pounds | kiwifruit,, (about 10) |
| ½ cup | sugar |
| Optional: | |
| A few drops | kirsch |
1. To prepare the compote: Measure the water and sugar into a saucepan and grate the zest from one of the oranges into it. Heat the mixture just until the sugar dissolves. Remove from the heat and strain the syrup into a bowl to remove the zest. Add the champagne.
2. With a small, sharp knife, cut away the rind from the oranges, both the zest and white pith below. Carefully cut out the orange segments, dropping them into the syrup. Wash, hull and slice the strawberries; peel, quarter and slice the kiwifruit. Add to the syrup and chill.
2. To prepare the coconut meringue: Preheat oven to 275 degrees. Line a baking sheet with parchment paper and set aside.
3. In a clean, dry bowl, beat the egg whites with the cream of tartar until frothy and beginning to hold soft peaks. Whisk in the salt and sugar and beat until glossy and firm but not dry. Fold in the coconut, vanilla and almond extracts. Spread the meringue about ¼-inch thick on the paper-lined baking sheet. Bake 40 minutes, until the meringue is dry and beginning to turn golden. Let cool a few minutes and peel off the parchment paper. Cool completely. Break into roughly 3-inch square shards. Keep in an airtight container until ready to serve. (Makes about 12 shards.)
4. To prepare the sherbet: Peel the kiwifruit with a sharp knife and purée thoroughly in a food processor or blender. You should have about 2 cups of purée. In a small saucepan, heat the sugar with about ½ cup of the purée just long enough for the sugar to dissolve. Stir into the rest of the purée and taste, adjusting the flavor with kirsch, if necessary. Cover and refrigerate. When the sherbet base is cold, freeze according to the instructions for your ice-cream maker.
5. Serve the compote in chilled bowls with the sherbet and shards of the meringue.
From "Chez Panisse Fruit" by Alice Waters.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe