View allAll Photos Tagged compote
Jumping on the black and white food bandwagon for November. This is blackberry chia pudding, the base is a homemade blackberry compote, the chia pudding is coconut milk, chia seeds and honey, topped with fresh blackberries and coconut.
The same plums (well, plums from the same tree as shown in my preceding photo) photographed on the 19th of August, 5 days after picking. As you can see, they have turned more yellow, with red dots or a red blush. They keep well in our cellar, and I like to eat them fresh: the yellow flesh tastes sweet and the peel isn't sour, as is often the case with shop-bought fruit. We also make 'compote' from them and jam.
I've tried to find out which variety of plum this is, and I think it's Reine Claude d'Oullins, based on the colouring on the peel and the size of the plums: they measure 5cm in height and they are 4cm thick. The time of harvesting - mid August - also plays a role.
The antique fruit plate is Bavaria Schumann porcelain.
Tablette enrobage chocolat noir garnie d'une compotée de framboises et d'une ganache grand cru Manjari. (Madagascar)
Une tuerie !
We had a late lunch at The Pantry, the restaurant at Highcliffe Castle.
125 pictures in 2025 (27) dining out
Gâteau en trompe l'oeil et édition limitée pour 8 personnes.
"Douce alliance fruitée aux notes de citron vert, passion et vanille: Compotée de mangue et passion, crémeux au citron vert, biscuit madeleine et crème vanille bourbon".
Le gâteau se trouve sous l'esquimau en chocolat !
a holiday treat :-)
This is from "The Improvisational Cook" by Sally Schneider
Roasted Dried Apricots in Cardamon Syrup
Instead of alcohol, l perfumed dried apricots with a fragrant cardamon-scented syrup, which imparts a singularly Middle Eastern savor. Keep a batch on hand in the fridge for making instant desserts. Serve as a simple compote with drained whole milk yogurt or use as a filling for tarts and tunrovers....
Make a light vanilla-scented syrup using 2 cups of water, 1/2 cup sugar, 1 Tablespoon fresh lemon juice, 5 whole cardamon pods, and a vanilla bean, split lengthwise , seeds scraped out and added with the bean . Crush 5 additional cardamon pods and add the black seeds to the pan . Add 12 ounces dried apricots and simmer - do not boil - for exactly 5 minutes. Cool, then transfer to a clean, dry jar.
Apricots in Cardamon Syrup are a revelation roasted and served with creme fraiche; they become slightly carmelized , with the vivid flavor of roasted fresh apricots. Preheat oven to 350 (The oven temperature is not critical ; you can roast them along with other dishes at higher temperatures) Drain the apricots and arange them in a single layer in a buttered dish , dot with butter, and sprinkle with sugar. Roast until the bottom of the apricots are carmelized and the bottom of the pan looks like it is beginning to burn, about 30 minutes. Cool the pan slightly and place right on the table for your guests to serve themselves (they will delight in peeling the apricots out of the pan with their fingers ) Pass creme fraische on the side .
Bannack, Montana Ghost town
Founded in 1862 and named after the local Bannock natives, Bannack was the site of a major gold discovery in 1862, and served as the capital of Montana Territory briefly in 1864, until the capital was moved to Virginia City. Bannack continued as a mining town, though with a dwindling population. The last residents left in the 1970s.
At its peak, Bannack had a population of about ten thousand. Extremely remote, it was connected to the rest of the world only by the Montana Trail. There were three hotels, three bakeries, three blacksmith shops, two stables, two meat markets, a grocery store, a restaurant, a brewery, a billiard hall, and four saloons. Though all of the businesses were built of logs, some had decorative false fronts.
Custard jelly made with Japanese kudzu starch with strawberry sauce, compote de fruits.
This completes the 9-course kaiseki menu.
roast chestnuts, pear compote, chestnuts soft biscuit, chestnuts chantilly cream, chestnuts paste with pear :)
"Compotée de myrtilles, crémeux au thé fruits rouges DAMMANN Frères, mousse aux zestes de citron vert, financier aux myrtilles et croustillant."
Une tuerie !!!
Tarte "Daisy" : Sablé breton crémeux citron jaune, gelée citron vert et meringues. Subtil et élégant.
"Confetti fraises" : Mousse chocolat blanc fondante, crémeux au yaourt et compotée de fraises. Frais et fruité.
Le petit village de la compôte, niché au pied du mont Trélod et de la dent de Pleuven est un village typique de moyenne montagne. Avec la vallée des grangettes c' est un paysage emblématique des Bauges dans le parc naturel régional du Massif des Bauges d'une altitude de 680à2043M.
The town of compote, Bauges, Savoie.
The small village of compote, nestled at the foot of Mount Trélod and Pleuven tooth is a typical mountain village. With the Valley of grangettes it's an iconic landscape in the Bauges regional park Bauges an altitude of 680à2043M
ein Kiachl mit Preiselbeerkompott
a "Kiachl" with compote of cranberries
> follow the link in English translation
into my kitchen.
Who wants tea and who wants coffee?
And who wants home-made coconut cake? Ooops, sorry - I don't have that.
Will grocery store cookies be OK? ;-)
Légèrement retouchée avec WLG, en contraste, netteté et lumière.
Nikon D7500 + Tamron 90 mm f/2.8 VC USD
Confetti fraises signé Vincent Guerlais:
Mousse chocolat blanc fondante, Crémeux au Yaourt et compotée de fraises.
Voici le dessert réalisé à l'acrylique par Christiane. Le tableau est presque fini. Manquent encore quelques petits détails mais il donne déjà envie, non?
Christiane est très gourmande et suit également en parallèle à l'atelier peinture, des cours de pâtisserie professionnelle. Et ça se ressent dans son oeuvre.
One of the first pieces of my antique china collection. I bought this over 25 years ago at an antique store owned by a friend.
She gave me a very good discount! ;-)
The aqua glass vase is a thrift shop find given to me by my son, and the green carnival glass compote was my grandmother's.
Shiny sweet cherries, cherry pie and thick golden custard, cherry and almond cake with clotted cream, berry compote with Kentish strawberries and raspberries, plum and cherry crumble and fresh cherry flapjacks and of course, Kent cherry brandy on a cold autumns day in font of a log fire......
I made a crepe cake with chocolate crepes and homemade chocolate ricotta cheese and homemade whipped cream. I alternated the layers of whipped cream and ricotta and topped it with some black cherry compote.
Faintly in the background: p. 245 of David Lebovitz's "Ready for Dessert", which arrived fresh from the printers yesterday.
SCOUT: "Hullo chocolate bears!"
CHOCOLATE BEARS: "Hoorah! Scout has come to visit!" *Claps paws.*
SCOUT: "I've just come to visit you in the refrigerator to make sure that no-one has gobbled you up."
CHOCOLATE BEARS: "Oh no! We are all here and are safe, Scout."
SCOUT: "That's good!" *Sighs with relef.* "You may be having some friends visiting soon, little ones!" *Excited.*
CHOCOLATE BEARS: "Who Scout? Who?" *Excited.*
SCOUT: "Well, mijn beste vriend Peter and Paddy's beste vriend Oleg have two chocolate bears in Holland, and Peter asked if they could come and visit."
CHOCOLATE BEARS: *Clap paws with delight.*
SCOUT: "Now, until then, you have to learn to play hide-and-seek, so you can hide from Daddy's partner, who has a sweet tooth and might gobble you up."
CHOCOLATE BEARS: "Oh no!" *Put paws to mouth.* "Don't worry Scout, we are very good at hiding." *Nod enthusiastically.*
SCOUT: "Well that's good. Let's see how good your skills are. I will count to ten and you can hide. Alright?"
CHOCOLATE BEARS: "Alright Scout!"
SCOUT: *Covers eyes with paws.* "One... two... four... five... six... what comes after six? Six, six, six.. Oh! Eight... nine... ten! Ready or not little chocolate bears, here I come!" *Looks behind the jar of sour cherry compote.* "No." *Looks behind the Philadelphia Cream Cheese.* "No." *Hears giggling from the egg carton, and carefully lifts lid.* "Aha! I found you!"
CHOCOLATE BEARS: "Hoorah! You found us, Scout!" *Clap paws with delight.*
SCOUT: "But little chocolate bears, you aren't supposed to be found, at least not by Daddy's partner."
CHOCOLATE BEARS: "Oh!" *Put paws to mouth.*
SCOUT: "Do you always hide together, little ones?"
CHOCOLATE BEARS: "Yes!" *Nod emphatically.*
SCOUT: "Hhhmmm..." *Scratches head with paw.* "I see we are going to have to go back to hide-and-seek basics."
Scout and Paddy found some chocolate bears the other day, but of course they couldn't eat them: that would be like cannibalism. Paddy suggested that they might live in the refrigerator so that they don't melt.
My bears Paddy and Scout have made very good friends with two bears in Holland called Peter and Oleg (www.flickr.com/photos/40262251@N03/galleries/721577154558...) and their Mummy (www.flickr.com/photos/66094586@N06/) . Peter and Scout are very similar and have become best friends, and Oleg and Paddy are best friends. Peter and Oleg too were given chocolate bears by Mummy Marian. You can see them here www.flickr.com/photos/66094586@N06/52644664930/in/datepos... or in the first comment below. Peter has been visiting them in the fridge too as shown here www.flickr.com/photos/66094586@N06/52645801212/in/datepos... or in the first comment below.
Scout was a gift to Paddy from my friend. He is a Fair Trade Bear hand knitted in Africa. His name comes from the shop my friend found him in: Scout House. He tells me that life was very different where he came from, and Paddy is helping introduce him to many new experiences. Scout catches on quickly, and has proven to be a cheeky, but very lovable member of our closely knit family.