From: Berghoff Catering and Restaurant Group, Chicago, IL. Yield: about 2 cups compote; ⅓ cup caramelized ginger. 1 cup dry red wine ½ cup Madeira wine 3 Tbsp. packed light brown sugar 1½ tsp. cornstarch 2 Chilean plums (about 8 oz.), pitted and thickly sliced ½ cup fresh Chilean blueberries ½ cup fresh Chilean strawberries, quartered Caramelized Ginger: 1 cup peeled and thinly sliced or julienned fresh ginger ¾ cup dry white wine ½ cup sugar For caramelized ginger: In medium ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.