1900 Paris

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<A laborious dessert cooking various fruits in separate pots. Despite its surface simplicity, a delicate hand is required to bring out the best from its ingredients.>

COMPOTE DE PECHE:

    2 peaches
    1 liter water
    250 g granulated sugar
    1 lemon

COMPOTE DE PRUNE:
    8 dried prunes
    1 lemon peel
    400 cc red wine
    100 cc grenadine
    1/2 stick cinnamon

COMPOTE DE FIGUE:
    4 figs
    400 cc red wine
    100 g granulated sugar
    1/2 stick vanilla beans
    1/2 stick cinnamon
    1 lemon peel

    Make Compote de Peche:
      Peel peach in boiling water. Add water, sugar, and lemon juice. When the mixture reaches a boil, remove from heat. Cool in room temperature.

    Make Compote de prune:

      Soak dried prune in water. Simmer with red wine, grenadin syrup, cinnamon, lemon peel. Let lay overnight.

    Make Compote de figue:

      Cook all ingredients together but the figs. Add the figs, and simmer over low heat. Let lay overnight as is.

    Serve the three compotes on one dish, mix cooking juices from all three and pour.