Spiced Prune Compote
This spiced California prune compote recipe with Grand Marnier is perfect for your holiday entertaining. The prune compote is an ideal match for a slice of foie gras and adds a je ne sais quoi to your cheese
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup California prunes, chopped finely
- 1 1/2 cup of fresh squeezed navel orange juice
- 6 oz of Foie Gras (pictured is Foie Gras medallions with truffles, but you can use your favorite type of foie gras
- 3 tablespoons of sugar
- 1 cinnamon stick
- 1 vanilla bean (or 1 teaspoon vanilla extract)
- 3 tablespoons of Grand Marnier
- Zest of one orange
Instructions
- 1
In a small pan, add the chopped prunes and sugar over medium low heat.
- 2
Sautée until the mixture begins to simmer
- 3
Deglaze the pan by pouring in the strained fresh squeezed orange juice (bottled orange juice also works here in a pinch)
- 4
Toss in the cinnamon stick
- 5
Scrape the inside of the vanilla pod and add to the pot
- 6
Add in the Grand Marnier
- 7
Bring back to a simmer and then reduce to low heat for 15-20 minutes until the mixture is fully reduced (it should be thick like jam)
- 8
Sprinkle the orange zest over the top and turn off the heat.
- 9
Serve when just above room temperature. If it is too warm, it will melt the foie gras.
- 10
If the cooking liquids evaporate before the prunes are done cooking, add in some hot water, a few tablespoons at a time.
- 11
If your tastebuds are craving a little more sweetness, feel free to add a 1/4 cup sugar. I prefer it to not be too sweet and 3 tablespoons of sugar was plenty.
- 12
Slice the foie gras and place directly on each plate. Spoon 1 tablespoon of prune compote over each slice.
- 13
Bon appétit!