Blueberry and orange compote
Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.
Recipe makes 750 grams.
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Ingredients
|
1 |
|
orange |
|
500 |
g |
blueberries |
|
200 |
g |
sugar |
|
10 |
g |
pectin |
|
1 |
bay leaf |
|
|
2 |
|
cloves |
|
100 |
ml |
crème de cassis |
|
100 |
ml |
red wine |
Preparation method
- Wash the orange well.
- Zest the orange using a microplane and juice.
- Boil all the ingredients together for ten minutes.
- Take out the cloves and bay leaf.
- Allow to cool.
Serving suggestions
- As a component in a starter or main course with game or poultry.
- As a component in a dessert with mascarpone and wild peach.
- Perfect with components of duck, chamomile and beetroot.