Apple, Prune and Butterscotch Compote
 from Gordon Ramsay: A Chef for All
Seasons
With Marco Pierre White in retirement, Ramsay inherits the title of Bad Boy of the
British culinary scene. But like White before him, there is more than notoriety to
the boy; he is one of the few chefs in London to earn two Michelin stars. These recipes,
which are straightforward yet innovative, demonstrate why he deserves his acclaim.
Colour. $49.95.
My desserts are always served in diminutive portions. I reckon after four or five
courses, my guests just want a taste or two of an intensely flavoured dessert. This
is such a sweet -- delicious Armagnac-soaked Agen prunes served in small shot glasses
topped with an apple and butterscotch puree and thick creamy yogurt. The yogurt can
be strained overnight to make it even more luscious. If you wish to serve larger
portions, then spoon into small wine glasses.
Serves 4 to 8 depending on serving size.
1/2 cup Armagnac, Calvados or other brandy
8 - 10 plump semi-dried (mi-cuit) Agen prunes
1 large Granny Smith apple, peeled, cored, and chopped
1 vanilla bean
1/2 cup plus two tablespoons sugar
7 tablespoons unsalted butter
1/2 cup heavy cream
About 1 1/4 cups thick Greek-style whole-milk yogurt
1. Heat the brandy of your choice in a small saucepan, without letting it boil.
Remove from the heat and stir in the prunes. Leave to macerate overnight.
2. The next day, drain the prunes, remove the pits, and chop the flesh roughly.
Set aside.
3. Put the chopped apple in another small pan and trickle over 2 tablespoons of
water. Slit the vanilla bean and, using the tip of the knife, scrape out the seeds.
Mix with two tablespoons of the sugar, add to the pan, and stir into the apple. Heat
until sizzling, then cover and cook for 5-7 minutes, stirring occasionally, until
soft and pulpy. Cool, then crush to a chunky purée with a fork.
4. In another saucepan, gently heat the remaining sugar with a splash of water
until melted, stirring occasionally. When clear, raise the heat, stir in the butter,
and cook to a light caramel colour. Do not stir or you will make fudge.
5. Remove from the heat and cool for 5 minutes, then mix in the cream. Cool to
room temperature, then mix in the apple and chill.
6. Divide the prunes among the glasses of your choice. Stir the yogurt until smooth,
then spoon half on top, followed by the apple mixture. Finally, finish with the rest
of the yogurt.
Note: I also add tiny sprigs of sugared fresh cilantro to decorate. Make these
by dipping sprigs of cilantro into beaten egg white and then sugar, and leaving them
to dry on parchment paper.
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