Recipe courtesy of Erica Miller

Plum Compote and Chocolate Sauce with Sugar Cage

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  • Level: Easy
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For poaching pears:

3 cups apple juice

2 cinnamon sticks

1 cup white wine

Juice of 2 lemons, and zests

3 pears, peeled

Plum Compote:

4 ripe plums

2 tablespoons blackberry brandy

2 teaspoons sugar

2 tablespoons red wine

For Sugar Cage:

1 cup water

1/2 cup sugar

Cooking oil spray


  1. Bring all 4 ingredients to a boil, reserving 1/4 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:

  1. 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:

  1. 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.;
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