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Spicy Scrambled Eggs with Tomatoes Peppers
Don't you dare go to fast-food taco restaurants when you can learn to cook authentic Mexican cuisine from your own kitchen.
Dried Fruit Compote
Yield: Makes 6 servings
Ingredients:
1
cup water
1
cup apple juice
1/2
cup Rhine wine or additional apple juice
1/4
cup packed light brown sugar
2
cinnamon sticks
4
whole allspice berries
4
whole cloves
4
whole black peppercorns
1
package (8 ounces) dried mixed fruit
Preparation:
1.
Combine water, apple juice, wine and brown sugar in medium saucepan.
2.
Wrap cinnamon sticks, allspice berries, cloves and peppercorns in 8-inch square of double thickness cheesecloth. Tie securely with string. Add to saucepan. Stir in fruit.
3.
Bring to a boil over high heat. Reduce heat to low; cover and simmer 12 to 15 minutes or until fruit is tender, stirring once. Cool; discard cheesecloth bag and spices.
4.
Serve compote warm, at room temperature or chilled in small bowls. Garnish with fresh mint, if desired.
Note
This recipe can be prepared with ground spices instead of whole spices. Substitute 1/2 teaspoon ground cinnamon for cinnamon sticks, 1/4 teaspoon ground allspice for allspice berries, 1/8 teaspoon ground cloves for whole cloves and 1/8 teaspoon freshly ground black pepper for peppercorns. Proceed as directed. Wrap in cheesecloth or add directly to fruit/liquid.
This recipe appears in:
Pastries & Crepes
