Lychee Compote With Raspberries And Champagne Gelée Recipes

RASPBERRY COMPOTE

Raspberry Compote image

This makes a great addition to vanilla ice cream for a treat, or on pancakes or waffles as a syrup. Recipe from the chef at Wildflower Restaurant at Snowbird Ski Resort.

Provided by Chef TanyaW

Categories Sauces

Time 40m

Yield 8 serving(s)

Number Of Ingredients 3

Ingredients

1 pint raspberries
1 quart water
1 cup sugar

Steps:

Bring water to boil.
Add raspberries and sugar.
Allow to boil until desired thickness, 25-45 minutes.
If compote is not thick enough and a cornstarch and water slurry.
Serve over ice cream, pancakes, or waffles.
May use strawberries, blueberries, peaches, mangoes, or apples, or a combination in place of raspberries.

LYCHEE COMPOTE WITH RASPBERRIES AND CHAMPAGNE GELéE

Lychee Compote with Raspberries and Champagne Gelée image

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

1 cup sugar
3 cups Champagne or other sparkling wine
1 tablespoon plus 2 teaspoons unflavored gelatin (less than 3 envelopes)
1 tablespoon strained fresh lemon juice
1 lb fresh lychees or 1 (15-oz) can, rinsed and drained
1/2 cup sugar
1/2 cup water
1 1/2 teaspoons fresh lemon juice, or to taste
1/2 pint raspberries

Steps:

Lightly oil a 9-inch square baking pan and line with plastic wrap, leaving an overhang. Combine sugar and 1 1/2 cups Champagne in a small saucepan and sprinkle gelatin over mixture. Let gelatin stand 1 minute to soften.
Cook over moderate heat, gently stirring occasionally (vigorous stirring will create too much foam), just until sugar and gelatin are dissolved.
Slowly pour into a metal bowl set in a larger bowl of ice and cold water and cool, stirring occasionally. Slowly add lemon juice and remaining 1 1/2 cups Champagne, stirring just until combined. Let stand 5 minutes, then skim foam.
Continue to cool mixture, gently stirring occasionally, until it mounds slightly, about 20 minutes. Transfer to baking pan and chill, covered, until firm, at least 8 hours.
Peel lychees. Make a lengthwise slit in each and remove pit, leaving pulp as intact as possible.
Heat lychees, sugar, water, and lemon juice in a small saucepan over moderate heat, stirring, just until sugar is dissolved. Transfer to a medium bowl and chill at least 2 hours.
Invert gelée onto a cutting board, discarding plastic wrap, then trim edges. Cut gelée into 1/2-inch cubes and add to compote with raspberries. Gently mix with a rubber spatula.

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