Compote with Pimento Syrup

Rating: 3.8 / 5.00 (5 Votes)

Total time: 45 min

Pimento syrup:


To serve:


Syrup: Boil orange juice, sugar and crushed new spice at high temperature to half.

Compote: Coarsely crush the allspice seeds and the clove. Rinse one orange with hot water, rub dry and peel two strips of orange peel. Squeeze both oranges. Peel pears and apples, remove core and cut fruit into thick wedges. Sprinkle with orange juice. Make orange peel, the spices and one eighth liter of water ten min at low temperature. Pour through a sieve and boil with sugar and cider. Drain pears and apples, collect orange juice. Stew the fruit in the spiced stock for eight minutes at a low temperature until soft. Remove with a skimmer and place in a suitable bowl. Stir the cornstarch into the orange juice and thicken the fruit stock with it. Add the juice of one lemon and pour over the fruit.

Fill lukewarm compote into deep plates and place a scoop of vanilla ice cream in the center of each. Drizzle with pimento syrup.

Makes 4-6 servings.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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