How to make it

  • 1. For the strawberry compote: Put hulled whole berries in shallow nonreactive bowl. In saucepan, bring water and sugar to a boil. Pour hot sugar syrup over berries. Let cool and add lemon juice and Kirsch. Cover and refrigerate.
  • 2. For the rhurbarb compote: Cut rhubarb into 2-inch lengths and put in shallow nonreactive heatproof bowl. In saucepan, bring water, orange juice, and sugar to a boil. Pour hot sugar syrup over rhubarb; let cool. Cover and refrigerate.
  • 3. For the sugared pecans: Adjust rack to middle position and heat oven to 325°. Toss pecan halves with egg white in a 13- by 9-inch baking pan until nuts are completely coated; stir in sugar. Bake, stirring the mixture every 5 minutes, until pecan coating turns a nutty brown, 25 to 30 minutes. Immediately transfer nuts to a clean pan in a single layer to cool. Cool, then cover and store at room temperature.
  • 4. Spoon a portion of each fruit, with a bit of its poaching liquid, into each dessert bowl. Top with sugared pecans and serve immediately.

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