Winter Fruit Compote With Selection Of Cheese Recipes

OLD-FASHIONED FRUIT COMPOTE

Steps:

• Drain pineapple, peaches and oranges, reserving the juices; set drained fruit aside. In a Dutch oven, combine fruit juice, dried fruits, lemon zest strips and cinnamon stick. Bring to a boil. Reduce heat; cover and simmer until dried fruit is tender, about 30 minutes. Add reserved canned fruit and cherries; heat just until warmed through. Serve warm or at room temperature.

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.

MONTRACHET CHEESECAKE WITH WINTER FRUIT COMPOTE

Steps:

• Preheat the oven to 400 degrees. Bake the crust until light golden brown, about 20 to 25 minutes. Remove the crest and reduce the oven temperature to 325 degrees. When the pan is cool enough to handle, brush the sides with melted butter. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the goal cheese and cream cheese until very smooth. Add the sugar and vanilla and mix. Two at a time, add the eggs, scraping down the bowl after each addition. Pour into the prepared pan and smooth the top. Prepare a water bath: Place the springform pan on a doublelayer sheet of aluminum foil, with at least 3 inches of foil all around the pan. Fold the aluminum foil up around the sides of the pan. Fill a roasting pall large enough to hold the cake pan with hot water to a depth of about 1 inch. Then lift the foilwrapped cake into the roasting pan, keeping the foil turned up so that it prevents wafer from overflowing or seeping into the cake. Be careful not to make any holes in the foil as you do this! Bake about 1 hour, until the top of the cake is golden and dry to the touch, though still a bit soft in the center. It should "shimmy" a bit when you shake the pan; it will firm up more as it cools. Lift the foil up to remove the cake from the water bath, remove the foil, and let cool 1 hour. Refrigerate at least 2 hours before serving. Serve with compote.
• Make the compote: combine 'all of the ingredients in a mediumsize saucepan. Bring to a simmer, stir, and reduce the heat so that the mixture is barely simmering. Simmer 20 minutes, stirring occasionally. Turn (fit the heat, cover, and set aside to soften and infuse. I1' not using within a few hours, refrigerate until ready to serve. When ready to serve, remove the walls of the pan and, if desired, reheat the compote. Serve in wedges, with compote spooned around the sides.

WINTER FRUIT COMPOTE

Steps:

• Combine the dried fruit in a large bowl. Pour the hot tea and the orange juice over it and mix together, making sure all the fruit is totally immersed. Cover and let steep for 24 hours.
• Preheat the oven to 275°F and place your sterilized jars (see p. 152) inside.
• Carefully transfer the fruit and liquid into a large pan. Bring slowly to a simmer on the stovetop and poach the fruit for 10 minutes.
• Remove the pan of fruit from the heat. Using a slotted spoon, scoop out the fruit and pack into the hot jars. Return the jars to the oven to keep warm. Add the honey to the steeping juice. Bring to a boil and boil for 5 minutes.
• Carefully remove the jars from the oven and pour in the honeyed juice so it comes to the very brim of the jars and completely covers the fruit. Seal immediately with lids, clips, or screw-bands. Leave undisturbed for 24 hours, then check that the seal is secure (see p. 158). Store in a cool, dry place and use within 1 year.

WARM WINTER FRUIT COMPOTE

Steps:

• Combine all ingredients in a large saucepan. Cover and simmer 20 minutes. Remove cover and simmer an additional 35 minutes or until liquid is reduced to desired consistency. Serve warm with turkey or pork.
• Recipe note: Compote may be made ahead of serving time. Cover and store in refrigerator. Reheat to a simmer for 10 minutes before serving.
• Garnish with sprigs of fresh rosemary, if desired.

WINTER FRUIT COMPOTE

Steps:

• Combine juice and brown sugar in a microwavable bowl.
• Stir in dried fruits.
• Cover and microwave on high for 4 minutes or until fruit is plump.
• Stir at least once half way through cooking time.
• Stir in remaining ingredients and let cool before serving.