Recipe courtesy of Erica Miller
Plum Compote and Chocolate Sauce with Sugar Cage
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 305
- Total Fat
- 6
- Saturated Fat
- 0
- Carbohydrates
- 55
- Dietary Fiber
- 5
- Sugar
- 44
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 10
Ingredients
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
Directions
- 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:
- 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.;