Search Inspiration

No idea what to search for? Start browsing till you find something.

Home Crab Corn Chowder With Cilantro

STRAWBERRY AND RHUBARB COMPOTES WITH SUGARED PECANS Recipe

Ingredients

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.

People Who Like This Dish 1
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

The Cook

choclytcandy Dallas, Dallas

Recipe Compare-o-Matic!
Choosing between similar recipes? Click the green link below on a few promising recipes and the compare-o-matic will help you choose the right one. It's pretty awesome.
Maybe List
Hang onto this recipe

while I look at others.
Holding 0 recipes