Frozen Cognac Parfait And Spirited Fruit Compote Recipes

EASY FRUIT COMPOTE

Steps:

• To prepare the fruit: If you're using fresh strawberries or peaches, cut them into thin slices. If you're using small berries like blueberries or raspberries, you can use them whole. If you're using frozen fruit, no need to defrost or slice them before using.
• In a medium saucepan, combine your fruit of choice, sweetener of choice and dash of salt. Bring the mixture to a boil over medium-high heat, stirring occasionally. This will take about 5 minutes for fresh fruit or 10 minutes for frozen fruit.
• Once boiling, reduce the heat to medium. If you're using chunky fruit or prefer a smoother consistency, mash the fruit with a potato masher or serving fork until it reaches your desired consistency. Continue simmering, stirring often, until the compote has condensed to about half of its original volume, about 5 minutes.
• Remove the compote from the heat. I'm generally satisfied with my compote at this point, but if the compote isn't sweet enough for your liking, you can stir in a more sweetener, to taste. If you'd like it to be more smooth, mash it some more.
• Let the compote cool for a few minutes before serving. Allow leftover compote to cool completely before covering and refrigerating for up to 10 days.

FROZEN FRUIT COMPOTE

Steps:

• 1. In a large bowl, combine strawberries, blueberries and blackberries and 1/2 cup sugar.
• 2. Let stand at room temperature until the berries thaw, about 1 1/2 hours.
• 3. Stir occasionally, taste, adding the remaining sugar if necessary.
• 4. In a large colander, strain the berries with a bowl under it so you can save the juice.
• 5. Place the cornstarch in a medium saucepan and stir in the juice.
• 6. Turn on the heat to medium and cook, stirring, until the juice becomes thick and translucent, about 10 to 15 minutes.
• 7. Let it cool.
• 8. Place the berries in an attractive bowl.
• 9. Pour the sauce over the fruit.
• 10. Add the oranges and stir gently.
• 11. Cover and chill until serving time.

WINTER FRUIT COMPOTE WITH COGNAC

Steps:

• Put the figs, kumquats, prunes, sugar, Cognac and lemon zest in a saucepan with 2 cups/500 ml water and bring to a boil. Cook until the fruits are plump and the sauce syrupy. Turn off the heat and let the fruit macerate for 30 minutes. Pour into a serving dish (a cut glass bowl looks lovely) and let cool. Serve with creme fraiche and toasted almonds, or with a big spoonful of vanilla ice cream.

FROZEN COGNAC PARFAIT AND SPIRITED FRUIT COMPOTE

Steps:

• Make parfait:
• Using handheld electric mixer, beat sugar, egg yolks, corn syrup, and orange juice in large metal bowl to blend. Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Beat until thermometer registers 160°F and parfait base is thick and billowy, about 8 minutes. Remove bowl from over water. Continue to beat until parfait base is cool, about 7 minutes.
• In another large bowl, beat cream, Cognac, and vanilla until peaks form. Fold cream into parfait base in 3 additions. Transfer parfait to medium bowl, cover and freeze until firm, at least 4 hours and up to 2 days.
• Make fruit compote:
• Using small sharp knife, cut all peel and pith from oranges. Working over large bowl, cut between membranes, releasing orange segments into bowl. Mix in remaining ingredients. Let stand at least 30 minutes, or cover and chill up to 3 hours, tossing occasionally.
• Assemble parfaits:
• Scoop parfait into goblets. Spoon fruit compote over and serve.

DRIED FRUITS IN COGNAC

Steps:

• Tip the sugar into a measuring jug and pour over boiling water to the 400ml mark. Add the cinnamon stick, broken in two, and stir to dissolve the sugar.
• Put the fruits and cognac into a pan, pour over the syrup and bring to the boil. Simmer, partly covered, for 15 mins, then remove from the heat and leave to cool for a few minutes if serving warm, or chill if serving cold. Serve with some crème fraîche or ice cream.