Wine fruit compote with Sweet Piquanté Peppers and chandeau sauce

Recipe by: Peppadew | Photo by: Peppadew

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Prep: 10 mins Cook: 15 mins
Serves: 8

Fruit steeped in dessert wine, then chilled, is divine drizzled with a rich chandeau sauce. An impressive dinner party dessert.

Ingredients

1 bottle sweet dessert wine

4 tablespoons dark brown soft sugar

800g fresh fruit (such as peaches, nectarines, grapes and strawberries), chopped

150g Peppadew™ Sweet Piquanté Peppers, halved

For the sauce:

5 large egg yolks

100g caster sugar

200ml dry white wine

500ml Cointreau

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Preparation method

1. Boil the wine and sugar until reduced by half. Pour the boiling syrup over the fruit and Sweet Piquanté Peppers in a bowl. Cover and chill for 6 hours.

2. To make the sauce right before serving: Beat the egg yolks and sugar in a large bowl until light and fluffy. Mix in wine and cointreau. Microwave on full power for 60 seconds. Beat vigorously. Microwave for a further 30 seconds. Do not leave the microwave as the sauce can curdle. Have 30ml iced water ready; should curdling occur, add ice water and beat vigorously. Microwave in 30 second blasts, beating vigorously in between until the sauce just thickens.

3. Serve immediately with the fruit compote.