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Delia Smith   Delia Smith

Featured Recipe

Summer Fruit Compote

SERVES 6

3 peaches
6 apricots
6 large plums
2 cups blueberries
¼ cup sugar
1 ½ cups raspberries

(You will need a shallow baking dish; a 12-inch round dish.)

Preheat the oven to 350° F.

First, prepare the fruit.  Halve each peach by making a slit all around through the natural crease, then simply twist in half and remove the pit.  Cut the halves into three pieces each and place them in the baking dish.  After that, do the same with the apricots.  If the apricots are large, slice the halves into two; if they’re small, leave the halves whole.  Repeat this with the plums, but if they’re clinging too tightly to their pits, you may find it easier to slice them into quarters on the pit and pull each quarter off.

Add the apricots and plums to the peaches in the dish, followed by the blueberries.  Now sprinkle the sugar over them, place the dish in the center of the oven, and let the fruits bake (without covering) for 25 to 30 minutes, or until they are tender when tested with a skewer and the juices have run.  Then remove them from the oven and gently stir in the raspberries, tipping the bowl and basting them with the hot juices.  Taste to check the sugar and add more if you think it needs it, then cool the compote and chill in the refrigerator.  Serve with crème fraîche, cream, or vanilla ice cream.

Note:  if you want to make the compote entirely with soft berries, it needs only 10 minutes in the oven.

Wine Recommendations by Wine.Com:

1998 Enotria Moscato, Mendocino

1996 Balbach Riesling Auslese, Niersteiner Hipping, Rheinhessen, Germany


Cookbook available in March 2000.
Call 1-800-514-9046 for more information.

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