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
1 cup peeled and thinly sliced or julienned fresh ginger
¾ cup dry white wine
½ cup sugar
For caramelized ginger: In medium saucepan, combine ingredients and bring to a boil. Simmer until wine has evaporated and sugar has just started to caramelize. Remove to a sheet of oiled aluminum foil, keeping pieces separate. Cool.
For compote: In a medium saucepan, simmer red wine until reduced to ½ cup, 8 to 10 minutes. Add the Madeira and brown sugar; simmer 5 minutes longer. In a small cup, combine cornstarch and 1 Tbsp. water; stir into wine mixture. Cook and stir until clear and thickened remove from heat and cool. Fold in plums, blueberries and strawberries. Serve over grilled duck, chicken breast, roast pork loin or ice cream. Garnish with caramelized ginger, if desired.