Title: Prune And Port Compote with Ginger Ice Cream
Categories: Dujour06, New
Yield: 1 servings

1 1/2 c Ruby port
4 Whole cloves
Peel from 1 lemon
1 2 inch piece cinnamon stick
2 Cardamom pods
1 1/2 inch pie fresh ginger;
-peeled and chopped
1/2 lb Dried prunes; pitted
1 Sprig fresh mint for garnish

To make the compote, pour the port into a medium, non-reactive saucepan and
add the cloves, lemon peel, cinnamon, cardamom, and ginger. Bring to a
boil. Add the dried prunes, reduce heat, and simmer for 15 minutes or until
the fruit is soft.

For the ginger ice cream, add chopped ginger to good quality vanilla
ice-cream and mix well.

To assemble spoon some of compote into each of four bowls, then add a scoop
of ginger ice cream and add a sprig of fresh mint for garnish.

S: 4 servings

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9203

Converted by MM_Buster v2.0l.