California Cucumber Compote

By • June 8, 2010 • 0 Comments

Author Notes: This recipe developed from the continual challenge of developing unique recipes combining foods and flavors of the Bay AreaREC

Serves 4

  • 1 1/2 cup Gewurztraminer wine
  • 1 cup sugar
  • 1/4 cup snipped fresh mint
  • 1 teaspoon minced ginger root
  • 3 cups bite size peeled European cucumber chunks
  • 1 cup small whole green seedless grapes
  • garnish borage flowers
  1. Ina medium saucepan over medium high heat combine the wine, sugar, mint and ginger root.
  2. Bring to a boil,reduce the heat and simmer 6 minutes or till thickened.
  3. Strain into a bowl, cover and chill the syrup 2 hours.
  4. Divide the cucumber chunks and grapes among 4 glass bowls; spoon the chilled syrup over top, then garnish and serve.
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