Tuesday, February 22, 2011

Cherry-Caper Compote

Though fruit compotes are usually served as desserts, lacking a true sweet tooth, I lean towards the savory uses for my compotes.  The canonical compote is water plus sugar plus lemon juice plus liqueur cooked to a thick syrup, then fruit is simmered in the syrup to a desired consistency.

Because I was using frozen cherries, I figured that the water content in them was high enough and didn't add any more water.  I placed the frozen cherries in a sauce pan with some raw sugar and a splash of red wine.  And instead of lemon juice, I used some capers and their brine.  I brought all of that to a boil, then reduced the heat and simmered till it was a syrup.

I spooned my cherry-caper compote over mahi-mahi filets that were panfried quickly in butter and lemon juice...cherries in honor of George Washington's birthday and his inability to tell a lie.

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