PEACH-BASIL COMPOTE
Daniel Skurnick, my past sous-chef, brought me this recipe, which came from his travels through Asia. Since Jean-Georges is also influenced by the flavors of Asia, it was a natural to incorporate this into the menu. It's a great combination of tastes and textures: The tender peaches contribute their sweet acidity; the rice has a nutty bite; and the coconut glaze contributes the fattiness that gives the dessert such a good mouthfeel.
Yield serves 4 to 6 on it¿s own or 8 to 9 as part of fourplay
Number Of Ingredients 13
Steps:
- Mix the black and white rices in a bowl. Cover with cold water by at least 1 inch and soak overnight in the refrigerator.
- Line a bamboo steamer with a few layers of cheesecloth.
- Drain and rinse the rice and spread it out in the steamer with the bai-toey leaf. Set the steamer over a pot of simmering water and steam until the black rice is chewy but not crunchy, 3 to 4 hours. Check on the water, and if it's running low, replenish it with boiling water.
- Transfer the rice to a bowl, discard the bai-toey leaf, and stir in the sugar. Cover with plastic wrap and refrigerate until you're ready to serve.
- Mix the potato starch with a couple of tablespoons of the coconut milk to make a smooth paste.
- Put the remaining coconut milk in a small saucepan and stir in the paste and sugar. Bring to a boil over medium heat, stirring, and cook until thickened, about 2 minutes. Stir in the salt, transfer to a bowl, and cover with plastic wrap, pressing the plastic onto the glaze to prevent a skin from forming. Let cool before serving.
- Toss the peaches with the basil, lime juice, and sugar to taste. Macerate for at least 10 minutes.
- Divide the peaches among small bowls or dessert plates, using a ring mold if desired to make a neat shape.
- If the rice has hardened, microwave it for a minute or so to soften it.
- Top the peaches with a layer of the rice. Spoon the coconut glaze evenly over the rice and sprinkle some sesame seeds on top.
- You could make the rice with white sticky rice only.
BLACKBERRY COMPOTE
This simple blackberry compote has the consistency of a chunky fruit syrup and is perfect on a variety of foods, such as ice cream, crepes, yogurt, oatmeal, and ricotta toast. It's a great way to use up fresh berries. Feel free to mash the berries with a fork or potato masher for a smoother consistency. The longer you simmer the compote, the more concentrated the flavors become.
Provided by France C
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 30m
Yield 16
Number Of Ingredients 4
Steps:
- Combine blackberries, sugar, lemon juice, and salt in a saucepan. Toss to coat and let sit for 5 minutes.
- Bring berry mixture to a boil over medium-high heat. Reduce heat to medium and simmer until sauce has reduced and thickened slightly, 15 to 20 minutes. Cool slightly and serve warm, or refrigerate for later use. Mixture will thicken further as it cools.
Nutrition Facts : Calories 19.9 calories, Carbohydrate 4.9 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, Sodium 9.9 mg, Sugar 4 g
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