Strawberry And Rhubarb Compotes With Sugared Almonds

* Exported from MasterCook *

Strawberry And Rhubarb Compotes With Sugared Almonds

Recipe By : Cooking Live Show #8890
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
compotes:
3 pints strawberries
2 1/2 pounds fresh rhubarb
2 cups water
1 cup sugar
sugared almonds:
1 cup sliced almonds
2 tablespoons egg white
1/2 cup sugar

For the compotes, remove all leaves from rhubarb and discard them.
Rinse and string rhubarb, and cut in length 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.

Yield: 4 to 6 servings




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