Strawberry And Rhubarb Compotes With Sugared Almonds

Recipe Ingredients

		Compotes
3		Strawberries
2 1/2 lbs	1135g / 40oz	Fresh rhubarb
2 cups	474ml	Water
1 cup	198g / 7oz	Sugar
		Sugared Almonds
1 cup	93g / 3.3oz	Sliced almonds
2 tablespoons	30ml	Egg white
1/2 cup	99g / 3.5oz	Sugar

Recipe Instructions

For the compotes, remove all leaves from rhubarb and discard them. Rinse and string rhubarb, and cut lengthwise if very thick. Cut into 2- to 3-inch long pieces. Set aside refrigerated. Rinse and hull strawberries and place in a heat-proof bowl. Combine sugar and water in a saucepan and bring to a boil, stirring occasionally. Pour syrup over strawberries. Allow to stand at room temperature about 1 hour, until berries are softened. Drain most of the syrup from the berries and return it to the pan. Return syrup to a boil and add rhubarb. Cover and remove from heat. Allow rhubarb to stand until cooled. Add strawberries, pour into a non-reactive bowl and refrigerate, covered until needed.

For the sugared almonds, place in a heavy roasting pan. Whisk the egg white and pour it on the almonds. Rub the almonds between the palms of your hands to coat them evenly with the egg white. Add the sugar and stir with a rubber spatula so that the sugar adheres to all the sliced almonds.

Bake the almonds, stirring every 5 minutes, for about 25 minutes, until they are evenly golden and the sugar crust has adhered well. Cool the almonds in the pan.

To serve the compote, spoon it into small glass dishes and top with a spoonful of the sugared almonds.

This recipe yields 4 to 6 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Nick Malgieri - From the TV FOOD NETWORK - (Show # CL-8890 broadcast 05-23-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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