Japanese Pear And Strawberry Compote |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A nice contrast of richness from the coconut milk and sharpness from the berris highlighted by the fragrance from the japanese pears and rosewater. this recipe is really dependant on a good quality coconut milk that has no additives and after flavor. Read more . it's by far the best you'll find. note: it doesn't come in a can ) . Ingredients:
1 pint strawberries sliced half lengthwise |
2 japanese pears skins on sliced into 1/8” slices |
1 cup sugar |
23/4 cups water |
1/2 cup small tapioca |
8 oz coconut milk |
1 tbsp limejuice |
1 tbsp rosewater |
6 mint sprigs to garnish |
Directions:
1. Compote:
2. Place the sugar and 1cups worth of the water into a mid sized saucepot and bring to a boil. Remove the pot from the heat and add the rest of the water whisk in the rosewater and limejuice. Place the berries into one bowl and the pears into another. Pour the syrup overtop of each fruit (enough to cover) then place them into the fridge to cool for at least 2 hours.
3. Tapioca:
4. Bring approximately a liter of water to a boil and add the tapioca. Stir occasionally and cook for 10 minutes or until the tapioca turns translucent and the water thickens substantially. Taste for doneness, it should be tender and translucent with just a hint of a bite. Drain the water away and refresh several times with cold water to stop the cooking. Drain once more then place into a bowl with the coconut milk and 4-5 oz worth of the chilled pear syrup. Chill at least 30 minutes before serving.
5. Assembly:
6. Drain the strawberries and the pears. Reserve liquid. Blend the fruit together in one bowl.
7. Ladle 2-3 oz of the coconut milk into a pasta bowl. Spoon some of the fruit on top. Drizzle a tablespoon of the reserved liquid over top the fruit. Add a sprig of mint and serve.
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