Posted by
Chef Richard Sweeney in
Recipes
Mar 31st, 2010 |
67 responses
Makes 5-6 Servings
Compote:
- 2 lbs. fresh Rhubarb, trimmed and cut into 1-inch pieces
- 1/2 cup Strawberry Preserves
- 1/2 cup Granulated Sugar
- 1 tsp. freshly cracked Black Pepper
- 1/4 cup Port wine
- 1/2 tsp. Ground Ginger (powdered ginger)
- 2 Tbsp. Lemon Juice
- 1 tsp. Grated Lemon Zest
- In a heavy pot, combine all of the compote ingredients. Bring to a boil, then reduce to a simmer, stirring occasionally. Reduce heat to medium-low, cover and simmer about 10 minutes, or until mixture thickens slightly.
- Transfer to a bowl and refrigerate until well chilled and compote is cold.
Sorbet:
- 1 15 oz. can Cream of Coconut (the stuff you’d use for Pina Coladas)
- 1 cup ice-cold Water
- 1/4 tsp. Rum Extract
- In a medium bowl, whisk together all ingredients to combine.
- Transfer to a medium-sized glass baking dish (11x7x2). Freeze until frozen, stirring ever half hour (about 3 hours). Cover and keep frozen until ready to use
To serve – divide the compote among 5-6 serving dishes. Scoop some of the sorbet onto each dish. Garnish with a sprig of mint, if desired.
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