Sundays with Chef Peter….
Good Sunday to you food lover sweeties, hope this finds you all happy and well and well in the festive spirit.
The Yum list has been celebrating this week as Monica was awarded the best expat blog award, excellent news and well deserved my dear, only sorry I could not be there for the celebrations but looking forward to an even more wonderful 2013, worth celebrating any time!
As the past few weeks have been dedicated to traditional Christmas recipes which are all fabulous, festive and delicious but also fabulously fattening as well, as promised, today’s dessert is something light and perfect for this festive time of year and a great replacement for the pudding on Christmas day.
Warm Spiced Fruit Compote with Rum Sabayon
Ingredients for the compote Syrup:
600 ml Water
200 grams Water
1 Cinnamon stick
3 Star anise
1 Orange peel
1 Lemon cut in half
1 Lime cut in half
Fruits for the compote:
2 Oranges, segmented into a bowl and the juice squeezed from the remaining flesh
2 Pears, peeled, cut in to 4 and de-cored, cut into half again and then half again
3 Plums, cut in half, de-stoned and then each half cut into 3
3 Apricots, cut in half, de-stoned and then each half cut into 3
Very easy to make but before we start I have to say that I like spices though not when it is over powering, if you enjoy a more spicy compote then do add more spice to your liking. Also the fruits I have can be replaced with any fruits you like, apples, peaches, mangos or berries for example.
1. For the syrup put all the ingredients in a sauce pan, place on a high heat and stir with a spoon until the sugar dissolved. Bring to the boil and let boil for 1 minute, put aside and leave to infuse for an hour or so.
2. While the syrup is infusing, prepare all the fruits as above.
3. When the syrup has cooled take out the lemon and lime giving it a squeeze to remove the juice and pass the syrup through a strainer.
4. Put the syrup back in the saucepan with the cinnamon and star anise and add the pears.
5. Bring to the boil and let simmer for 3 minutes
6. Add the plums and apricots and leave to simmer for a further 3 minutes
7. Add oranges and place into a bowl and leave to cool
To make the rum sabayon dahlings I have a simple and easy recipe for you to follow, all you need to do is separate 2 eggs into a bowl (keeping your whites for later use) and then using the half egg shell put 2 half egg shells of sugar with the yolks and 2 half shells of rum.
Place the bowl over a pan of boiling water and whisk well until ribbon stage and hot but not so hot that you have scrambled eggs!
Remove from heat and give a good whisk till warm, easy no!
To assemble your desserts:
Divide the fruit compote between 4 serving bowls.
Divide the sabayon between the 4 dishes with a spoon, spreading over the fruits.
Sprinkle with icing sugar and gratinate under a grill or with a blow torch till golden brown.
Ready to serve and if you really want to make it extra festive, top with a scoop of Champagne sorbet or your favourite ice cream!
Simply delicious! Hope you enjoy as much as I do Daahlings especially A.J and her mother who suggested it!
See ya all next week for the last Sundays with Chef Peter before Christmas!