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Grilled Fruit Compote
The perfect homage to summer: grilled fresh fruit in a light liqueur
sauce.
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5 |
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small, ripe peaches, quartered and pitted |
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6 |
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small, ripe plums, quartered and pitted |
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1 |
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cup of water |
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3/4 |
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cup orange-flavored liqueur |
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3/4 |
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cup sugar |
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Zest from 1 lemon |
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2 |
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teaspoons pure vanilla extract |
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Angel food cake or low-fat vanilla frozen yogurt (optional) |
Place fruit pieces in center of cooking grate. Grill for 4 to 6 minutes,
just until fruit is warmed through and grill marks have begun to appear,
turning once halfway through grilling time. Remove from grill and set
aside.
Combine water, liqueur, and sugar in a saucepan and bring to a boil.
Meanwhile, cut the zest from the lemon and add it in strips to the pan,
along with the vanilla. Continue boiling until liquid is reduced and
syrupy, about 15 minutes.
Transfer syrup to a serving bowl. Cut grilled fruit into bite-size
pieces and add to syrup; stir. Chill at least two hours to allow fruits
to absorb the flavor of the syrup. Compote may be prepared a day in advance
and kept in the refrigerator overnight.
Serve compote with a little of the syrup spooned over Angel Food Cake
or frozen yogurt, if desired.
Makes 6 servings.
Note: Compote can also be made with 3 apples and 3 ripe pears, all
quartered and cored. Change grilling time to 6 to 8 minutes and turn
once halfway through grilling time.
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