Grilled Fruit Compote (Spicy)
Author: Kitchens
  • 5 small ripe peaches; quartered, pitted
  • 6 small ripe plums; quartered, pitted
  • 1 Cup water
  • 1/4 Cup orange-flavored liqueur
  • 1/4 Cup coffee-flavored liqueur
  • 1/2 Cup sugar
  • zest from 1 lemon
  • 1/2 teaspoon coursely ground black pepper
  • 1 pinch chile powder
  1. Place fruit pieces in center of cooking grate. Grill for 4 to 6 minutes, just until fruit is warmed through and grill marks have begun to appear, turning once halfway through grilling time. Remove from grill and set aside.
  2. Combine water, liqueur, and sugar in a saucepan and bring to a boil. Meanwhile, cut the zest from the lemon and add it in strips to the pan, along with the vanilla. Continue boiling until liquid is reduced and syrupy, about 15 minutes.
  3. Transfer syrup to a serving bowl. Cut grilled fruit into bite-size pieces and add to syrup; add pepper and chile powder stir well. Chill at least two hours to allow fruits to absorb the flavor of the syrup. Compote may be prepared a day in advance and kept in the refrigerator overnight.
  4. Serve as a side dish or topping for grilled meats such as duck, pork, turkey or chicken.
Compote can also be made with 3 apples and 3 ripe pears, all quartered and cored. Change grilling time to 6 to 8 minutes and turn once halfway through grilling time.
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