Tuesday, December 23, 2014

Old School Dessert



Photo courtesy Flickr user Andy Titcomb
The simple practice of poaching fresh fruit in a heavy sugar syrup deserves more attention than it gets. Syrup gets very hot. Cooking in it is not unlike frying in deep fat. A gentle minute or two firms raw fruit, transforms it into a confection, and yields a first-rate syrup.

Served with a bit of cream and small cookie on the side, a compote is a refreshing and unusual end to a simple meal of good ingredients. In a pedestrian neighborhood with dozens of competing restaurants, I leave noisy, smelly preparations to the cooks with industrial hoods.

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