Rhubarb Compote with Oranges and Figs

[Guest guest]

Rhubarb Compote with Oranges and Figs

 

1 1/2 lbs. rhubarb

4 1/2 cups

water

3 cups sugar

2 oranges

12 fresh figs

 

Trim the rhubarb and

cut it into 1-inch-long pieces; you should have about 6 cups. In a 4-qt.

stainless-steel pan, combine the water and sugar and stir to dissolve the sugar.

Bring the mixture to a boil, add the rhubarb, and cook until tender but not

falling apart, 7 to 10 min. With a slotted spoon, transfer the rhubarb to a

large bowl. Reserve the cooking liquid in its pan.

Grate the zest from both

oranges; you should have about 3 Tbs. zest. Add 2 Tbs. of the zest to the liquid

used to cook the rhubarb and continue to cook the syrup over medium-high heat

for 15 to 20 min. Meanwhile, with a paring knife, cut off the ends of the

oranges. Remove the remaining peel and all the white pith. Cut each orange into

1/2-inch-thick slices and cut each slice in half.

Trim the ends of the figs

and cut them into quarters. Add the orange slices, figs, and remaining orange

zest to the rhubarb. Strain the cooking liquid; you should have 2 1/2 to 3 cups.

Pour this syrup over the fruit. Chill several hours or overnight before

serving.

NOTE: To substitute dried figs for fresh, make a syrup with 2 cups

water and 1/2 cup sugar flavored with 1 tbsp. grated orange zest and half of a

vanilla bean. Simmer this syrup for about 5 min. before adding 12 to 15 dried

Black Mission or Calmyra figs. Continue simmering until the figs are tender, 30

to 45 minutes. Chill the figs in their poaching liquid before adding them to the

compote. Don’t use the fig-poaching liquid as part of the compote syrup—it tends

to taste stemmy. Serves 8.

 

 

________________

Canada Toolbar: Search from anywhere on the web, and bookmark your

favourite sites. Download it now at

http://ca.toolbar..