Pear Compote

Pear Compote

Source: Food Network Magazine, March 2013, pg. 145

1/2 C dry white wine
1/2 split vanilla bean
1 star anise pod
pinch salt and pepper
2 T. sugar
2 pears, chopped and peeled
3 T. water
1/4 tsp. thyme

Bring the wine, vanilla bean, star anise, and the salt and pepper to a simmer. Cook until reduced by half, about 4 minutes. Add the sugar, pears, and water and simmer 8 more minutes. Add the thyme and increase the heat and simmer until syrupy, 1-4 minutes. Let cool.

Plum-Vanilla Preserves

Plum-Vanilla Preserves

10050

Source: Food Network Magazine. September 2010 issue.

Ingredients:
1 1/2 lbs. ripe plums, cut into 1 inch pieces (with skin)
2 1/4 C. sugar
2 vanilla beans, split lengthwise and halved crosswise
4 small cinnamon sticks
1 lemon
1 1/2 lbs ripe plumcots or apricots, cut into 1 inch pieces (with skin)

Preparation:

Put the plums, sugar, vanilla beans and cinnamon sticks in a large, wide saucepan. Squeeze the lemon juice through a strainer into the pan. Cook over medium-high heat, stirring occasionally, until the sugar dissolves and the mixture boils, about 10 minutes.

Reduce the heat to medium and continue to cook, stirring occasionally, until a candy or deep-fry thermometer registers 220 degrees F, about 30 minutes. (To be sure that the mixture has reached the gel point, spoon some onto a chilled plate and put in the freezer until cool. The liquid should set; if not, continue to cook and retest after a few more minutes.) Remove the pan from the heat and let cool 30 minutes.

Return the plum mixture to medium-high heat. Bring to a boil, stirring, then add the plumcots. Reduce the heat to medium and simmer until the plumcots are tender, about 5 minutes. Discard the cinnamon sticks.

Blueberry-Maple Spoon Fruit

Blueberry Maple Spoon Fruit

10049

Source: Food Network Magazine. September 2010 issue.

Ingredients:
2 lemons
8 C. fresh blueberries (about 2 2/3 lbs)
1/2 C. pure maple syrup
2 C. sugar

Preparation:

Using a vegetable peeler, remove the zest from the lemons in wide strips, leaving the bitter white pith behind. Squeeze the lemon juice through a strainer into a large, wide saucepan.

Add 3 1/2 cups blueberries, the lemon zest, maple syrup and sugar and cook over medium-high heat, stirring, until the sugar dissolves, 6 to 7 minutes. Reduce the heat to medium and cook, stirring occasionally, until a candy or deep-fry thermometer registers 220 degrees F, 30 to 40 minutes (reduce the heat if the mixture is sticking to the pan). Remove from the heat.

Meanwhile, sterilize four 8-ounce canning jars and lids.

Return the blueberry mixture to medium-high heat. Bring to a boil, stirring, then add the remaining 4 1/3cups blueberries. Reduce the heat to medium low and simmer until those berries are tender but still hold their shape, 7 to 10 minutes.

Peach-Mustard Compote

Peach Mustard Compote

10048

Source: Food Network Magazine. September 2010 issue.

Ingredients:
2 lemons
1/2 C. dry white wine
1/2 C. sugar
1/2 C. honey
3 T. yellow mustard seeds
8 black peppercorns
1/2 tsp. red pepper flakes
4  3-inch sprigs fresh rosemary
4 bay leaves
1 3/4 lbs. ripe peaches, cut into 1/4 inch wedges (with skin)
1/4 C. dried cherries or currants

Preparation:

Using a vegetable peeler, remove the zest from the lemons in wide strips, leaving the bitter white pith behind. Squeeze the lemon juice through a strainer into a large, wide saucepan. Add the zest, wine, sugar, honey, mustard seeds, peppercorns and red pepper flakes. Tie the rosemary and bay leaves together with twine and add to the pan. Bring to a boil over medium-high heat, then reduce the heat to medium low and simmer, stirring occasionally, until the liquid thickens and a candy or deep-fry thermometer registers 220 degrees F, about 10 minutes.

Add the peaches and dried fruit to the pan. Bring to a boil over medium heat and cook until the peaches are just tender, about 5 minutes. Remove from the heat; discard the herbs.

Fill the jars with the peach mixture, leaving 3/4 inch headspace, then seal and process.