Kiwi compote

March 23, 2014

Kiwi compote

This simple compote is quick to make, versatile and brimming with kiwi’s bright flavors – a most delicious way to enjoy the exotic fruit! But there is a small problem with cooking kiwis. As the fruit heats up, it loses its vibrant green color and turns brown, making the compote visually unappealing. To combat this, I like to add fresh kiwi purée. It gives the compote a lovely green tinge, and adds the signature tanginess of fresh kiwi fruit to it.

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Carrot jam with star anise

December 5, 2013

Carrot jam with star anise

I must admit that I haven’t bought jams for years – I much prefer making my own, as making jams is one of the most delicious ways to preserve a season’s harvest. Whether using fall fruits, strawberries from a local orchard, or berries from my own garden, I end up stirring jam many times over the course of a year.

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Cranberry-Port compote with cinnamon and orange zest

A Thanksgiving feast doesn’t feel complete without a bowl of cranberry sauce. Undeniably, the tangy condiment has become as much of a showpiece as the traditional turkey it’s served with.

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Cherry compote with Cognac

This cherry compote is all about fleshy, juicy summer fruits – luscious, filled with cherry essence and not too sweet! And if you make it with a mixture of sour cherries and Bing cherries it’ll even be a bit tangy.

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Strawberry Jam with balsamic

This jam is best made with local strawberries from your farmers’ market, or with strawberries that you picked yourself at your local farm. Commercial strawberries – even the organic ones, with their firm shape and pale flesh – don’t even come close flavor-wise to local seasonal berries.

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