Thursday, 13 August 2009
Gorgeous grape, honey and cardamom compote
I made the best recipe for a while the other day. By accident from virtually free ingredients and it was so ridiculously simple. My chef friend Stephen gave me a big bag of seedless black grapes to take home from a tray that were about to go over. We nibbled a few then I realised I would have to cook them to save them. I destalked them and put them in a saucepan with about a tablespoon of honey I'd rescued from the tail end of a pot and shaken up with boiling water to dislodge it and about 6 cardamom pods, brought the whole lot to the boil and simmered them for about 7 or 8 minutes.
Result: an exotically aromatic, sophisticated-tasting fruit compote that you could either serve as a light dessert or with yoghurt and granola as we enjoyed it the next day for breakfast. It was just fantastically satisfying to make something that tasted so good from produce that could easily have gone to waste. Who said frugal food was boring?