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Plum and Nectarine compote with rose’ wine and nougat



Step 1
Place sugar into a heavy based pan and allow to melt over a medium heat
without stirring.

Step 2
When melted, add the fruit and stir to coat evenly with the caramel.
Pour in the wine and add the orange zest and cinnamon stick.

Step 3
Simmer briefly to cook the fruit and reduce the wine syrup.

Step 4
Make sure the fruit stays slightly firm.
Remove to serving bowl and allow to cool.

Step 5
Cut the nougat into large chunks and arrange over the top of the cooled fruit.
Garnish with mint leaves.


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