Nectarine and Cherry Compote
Recipe By
avid Lebovitz
Serving Size : 4
4 nectarines
1 pound fresh cherries -- (450 g) stemmed and pitted
1/2 vanilla bean -- split lengthwise
4 tablespoons sugar -- (4 to 6)
optional:
2 tablespoons rum -- or kirsch
Preheat the oven to 375 degrees (190 C).
Split the nectarines in half and pluck out the pits. Put them in a 2-quart baking dish with the cherries. Scrape the vanilla seeds into the fruit.
Mix in the sugar and rum or kirsch, if using.
Turn the nectarines so they're cut side down, arranging them in an even layer with the cherries and tuck the vanilla bean underneath.
Bake uncovered for 45 minutes to 1 hour, opening the oven door twice during baking so you can jostle the baking dish to encourage the juices to flow. The fruit is done when a sharp paring knife easily pierces the nectarines.
Remove from oven and serve warm, or at room temperature with a nice scoop of the White Chocolate and Fresh Ginger Ice Cream.
NOTES : Storage: The compote can be refrigerated for up to 3 days.
I prefer my fruit less-sweetened, but you can add the larger amount of sugar if you like. If you don't have a vanilla bean, just add a few drops of vanilla extract.
White Chocolate and Fresh Ginger Ice Cream
Recipe Byavid Lebovitz
2 1/2 ounces fresh ginger -- (One3 inch) (2 to 2 1/2 ounces)
2/3 cup sugar -- (130 g)
1 cup milk -- (250 ml)
1 cup heavy cream -- plus
1 cup heavy cream -- (500 ml total)
8 ounces white chocolate -- (230 g) finely chopped
5 large egg yolks
Slice the ginger thin, cover it with water in a medium saucepan, bring to a boil, and cook for 2 minutes. Drain away the water but return the blanched ginger to the pan. Add the sugar, the milk and 1 cup of heavy cream to the saucepan and re-warm the mixture. Cover and steep for at least an hour, or until you are satisfied with the ginger flavor.
Put the chopped white chocolate in a large bowl.
In a separate bowl, whisk together the egg yolks, then gradually add some of the ginger-infused cream mixture, whisking constantly as you pour in the warm cream. Pour the warmed egg yolks back into the saucepan.
Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula. Strain the custard into the white chocolate, and stir until the chocolate is completely melted. Discard the ginger. Add the remaining 1 cup of heavy cream and chill thoroughly. You can set the bowl over an ice bath to speed it up.
Chill mixture thoroughly, then freeze in your ice cream maker according to the manufacturer's instructions.
Source:
"The Perfect Scoop"
Yield:
"1 Quart"
Recipe By
avid LebovitzServing Size : 4
4 nectarines
1 pound fresh cherries -- (450 g) stemmed and pitted
1/2 vanilla bean -- split lengthwise
4 tablespoons sugar -- (4 to 6)
optional:
2 tablespoons rum -- or kirsch
Preheat the oven to 375 degrees (190 C).
Split the nectarines in half and pluck out the pits. Put them in a 2-quart baking dish with the cherries. Scrape the vanilla seeds into the fruit.
Mix in the sugar and rum or kirsch, if using.
Turn the nectarines so they're cut side down, arranging them in an even layer with the cherries and tuck the vanilla bean underneath.
Bake uncovered for 45 minutes to 1 hour, opening the oven door twice during baking so you can jostle the baking dish to encourage the juices to flow. The fruit is done when a sharp paring knife easily pierces the nectarines.
Remove from oven and serve warm, or at room temperature with a nice scoop of the White Chocolate and Fresh Ginger Ice Cream.
NOTES : Storage: The compote can be refrigerated for up to 3 days.
I prefer my fruit less-sweetened, but you can add the larger amount of sugar if you like. If you don't have a vanilla bean, just add a few drops of vanilla extract.
White Chocolate and Fresh Ginger Ice Cream
Recipe By
avid Lebovitz2 1/2 ounces fresh ginger -- (One3 inch) (2 to 2 1/2 ounces)
2/3 cup sugar -- (130 g)
1 cup milk -- (250 ml)
1 cup heavy cream -- plus
1 cup heavy cream -- (500 ml total)
8 ounces white chocolate -- (230 g) finely chopped
5 large egg yolks
Slice the ginger thin, cover it with water in a medium saucepan, bring to a boil, and cook for 2 minutes. Drain away the water but return the blanched ginger to the pan. Add the sugar, the milk and 1 cup of heavy cream to the saucepan and re-warm the mixture. Cover and steep for at least an hour, or until you are satisfied with the ginger flavor.
Put the chopped white chocolate in a large bowl.
In a separate bowl, whisk together the egg yolks, then gradually add some of the ginger-infused cream mixture, whisking constantly as you pour in the warm cream. Pour the warmed egg yolks back into the saucepan.
Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula. Strain the custard into the white chocolate, and stir until the chocolate is completely melted. Discard the ginger. Add the remaining 1 cup of heavy cream and chill thoroughly. You can set the bowl over an ice bath to speed it up.
Chill mixture thoroughly, then freeze in your ice cream maker according to the manufacturer's instructions.
Source:
"The Perfect Scoop"
Yield:
"1 Quart"