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Plum 'n Red Wine Compote
Preparation: 15 minutes, plus 30 minutes marinating and 45-60 minutes cooling.
Cooking Time: 15 minutes
Ingredients (8-10 serving)
2 cups Ripe plums, pitted and cut into chunks.
6 Ripe figs, cut into chunks.
3/4 cup Dry red wine
1 Cinnamon stick
3 Biscotti
Preparation
• In a pan marinate plums with half a cup dry red wine and one cinnamon stick broken into shards for 30 minutes.
• Bring wine to a low boil and simmer on medium low heat for about 15 minutes, or until fruit is almost completely absorbed by wine.
• In the meantime place 2 biscotti in a bowl, soak in remaining wine, then add third biscotto on top.
• Pour compote on top of biscotti, let cool for 45-60 minutes and serve, or put in refrigerator for later use.
Plum 'n Red Wine Compote: Marinate ripe plums with dry red wine for 30 minutes: image 1 of 6 Plum 'n Red Wine Compote: Bring to a low boil: image 2 of 6 Plum 'n Red Wine Compote: In a bowl soak 2 biscotti in dry red wine: image 3 of 6 Plum 'n Red Wine Compote: Add the third biscotto: image 4 of 6 Plum 'n Red Wine Compote: Simmer for about 15 minutes, or until fruits are almost completely dissolved: image 5 of 6
Plum 'n Red Wine Compote: Pour compote on top of biscotti, let cool for 45-60 minutes: image 6 of 6
Click on the images above to see larger pictures
Comments
• This compote is creamier and zestier compared to the plum compote made with white wine. For the compote pictured above I used the excellent Super Tuscan Occhini Toscana IGT by Fattoria La Striscia. The tannins and the body of the wine lend structure to the final result.
• For the compote pictured above I used the excellent anise flavored La Doce Vita (The Sweet Life) Classic Italian Biscotti with almonds.
• Serve on toast, with cookies, biscotti or with fruit pie.
Wine and Beverage Pairing
• Occhini Toscana IGT Super Tuscan,, Brunello di Montalcino La Togata, Maremma Toscana IGT Il Tempio, Primitivo di Manduria DOC Dolce.


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    August 23, 2010
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