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 ...

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