July 16, 2014
I have had cherry compote on at least three occasions in the last week or so. One was at a picnic at Ancient Hills winery catered by Basket Case Picnics who served it over a melt-in-the-middle mini chocolate cakes. The next was served over ice cream and the third was spooned over a frozen cheesecake at Blackhills Estate Winery (their restaurant is operated by the top notch catering company Joy Road Catering). This last one... View Article
October 16, 2013
Fall desserts are usually more elaborate than summer desserts. I barely bake anything in the summer, relying more on fresh fruits and light sauces for dessert. Now I find myself in the mood for heartier desserts, pastries, cooked sauces and heartier foods. Baked apples, poached pears cooked figs are but few of the things I am making these days. But I am not quite ready for a lot of baking and like to use up... View Article
September 27, 2012
A fruit compote, or fruit “soup” is more common in the mediterranean than here in North America. What is it? It’s an assortment of summer stone fruits cooked in a sugar syrup (I add sweet wine and orange juice) on medium heat until the fruits break down slightly but still retain some texture. You can also make a winter fruit compote using dried fruits, but the recipe I am offering today is definitely a summer... View Article
