Dried Fruit Compote made with Monk’s Blood Ale

This compote is a great component of a cheese plate or board.  We all think Wine and Cheese, but beer is so much better with the fermented milk we call cheese.  This works great with any stinky Belgian like cheeses, Cow Girl Creamery Red Hawk or even a Stilton or strong Blue.

Makes:  2-3 cups

Ingredients:
   
½    cup          dried Bartlett pears, chopped
½    cup          medrol dates, pitted and chopped
½    cup          dried cherries, preferably Montmorency, pitted
½    cup          dried figs, stems removed and quartered
3-4    tbsp      orange juice, to brighten the flavor, but not a dominate flavor
2-3    tbsp      local honey or D2 Dark Candy Syrup
2    tsp            orange zest
1    tsp            ground coriander
½    tsp           freshly ground nutmeg
1    ea             cinnamon stick
1    pinch       sea salt
1    pinch        freshly cracked black pepper
750    ml        Belgian Dark Strong, ie Chimay Grand Cru, Rochefort 10 or Monk’s Blood

    (Think dried fruit flavors that echo the fruits added above.  Or change the fruits to mimic the flavors of the beer.)

Directions:

    In a medium sized pot, add all the ingredients.  When pouring the beer, pour like you would into a glass, leaving the sediment behind and the head to a minimum.  The level of the beer should be almost covering the dried fruits.  Place the pot over a medium flame and slowly bring to a simmer.  Reduce heat to medium low.  Stir frequently, to prevent any scorching.  Cook until all the fruit has plumped and the liquid has almost disappeared.  Taste and adjust flavoring if needed.  More orange juice will brighten the flavors, more honey will sweeten the compote and give a nice syrupy texture.  

For Service:

    Have a few different cheeses, from different types of animals’ milk.  Think texture, style and taste.  Have some different artisanal cheeses, crackers, sliced pears, toasted or candied nuts and a local honey.