A dessert for autumn from Michael Barry;s ” Radio Times Cookery Year”.
Ingredients
- 1 oz stem ginger in syrup
- 2 oz caster sugar
- 5 fl oz water
- 1 large orange
- 2 eating apples
- 2 pears slightly underripe
- 4 oz white grapes ( without seeds)
- 1 large sprig fresh thyme
Servings:
Instructions
- Drain the syrup from the ginger and add it to the sugar and water in a pan. Stir and heat gently to make a clear syrup.
- Peel the orange and slice across the grain into 1/4 inch thick rounds, removing any pips.
- Cut each apple in half horizontally, remove the core and quarter. Cut tyhe pears in half lengthways, remove the core and quarter each half.
- Put the apples and pears into the syrup and simmer for 5 minutes, then add the thyme stalk. Add the orange slices and simmer for 5 minutes more.
- Slice the pieces of ginger as thinly as you can and add to the compote with the grapes. Simmer for 5 more minutes.
- Pour into a serving dish and allow to cool before eating.
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