The perfect homage to summer: BBQ grilled fresh fruit in a light liqueur sauce. A light sparkling wine with angel food cake and grilled fruit, surely a marriage made in heaven! The caramelized grilled fruit makes this dish a match for malt.
Ingredients
- 5 small, ripe peaches, quartered and pitted
- 6 small, ripe plums, quartered and pitted
- 1 cup of water
- 3/4 cup orange-flavored liqueur
- 3/4 cup sugar
- Zest from 1 lemon
- 2 teaspoons pure vanilla extract
Method
- Angel food cake or low-fat vanilla frozen yogurt (optional).
- Place fruit pieces in center of cooking grate. Grill for 4 to 6 minutes, just until fruit is warmed through and grill marks have begun to appear, turning once halfway through grilling time. Remove from grill and set aside.
- Combine water, liqueur, and sugar in a saucepan and bring to a boil. Meanwhile, cut the zest from the lemon and add it in strips to the pan, along with the vanilla. Continue boiling until liquid is reduced and syrupy, about 15 minutes.
- Transfer syrup to a serving bowl. Cut grilled fruit into bite-size pieces and add to syrup; stir. Chill at least two hours to allow fruits to absorb the flavor of the syrup. Compote may be prepared a day in advance and kept in the refrigerator overnight.
- Serve compote with a little of the syrup spooned over Angel Food Cake or frozen yogurt, if desired.
- Makes 6 servings.
- Note: Compote can also be made with 3 apples and 3 ripe pears, all quartered and cored. Change grilling time to 6 to 8 minutes and turn once halfway through grilling time.
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