Thursday, May 24, 2012

Rhubarb & Apricot Compote with Vanilla Bean Crème Fraîche

Spotting rhubarb at the grocer or farmers market is kind of like when you come across a drive through liquor store; it just puts a smile on your face and warms your heart. The Dairymaids certainly have a soft spot for the summer fruit harvest (and convenient libations). 

This simple compote is just the right amount of sweet and tart. It is divine with a dollop of Bellwether Farms créme fraîche or mixed into their sheeps milk yogurt.

Lucky Layla Butter
1 cup light brown sugar
1 orange, zest and juice
6 apricots, pitted and quartered
2 stalks rhubarb, ends trimmed and cut into 1 inch pieces

5 oz Bellwether Farms Créme Fraîche
1 vanilla bean
1 tablespoon honey

Preheat oven to 400. Butter a glass casserole dish; add brown sugar and orange zest directly into dish. Add apricots and rhubarb and mix to coat fruit in sugar. Squeeze juice from half of the orange over fruit and dot with 1 – 2 tablespoons of butter. Roast until fruit is tender, about 12 to 15 minutes, basting with syrup in dish half way. Allow to cool and transfer to a jar. Store in the refrigerator for up to 3 weeks.

Slice vanilla bean open lengthwise and use a spoon or butter knife to scrape the pulp out, discard the outer pod. With a hand mixer or whisk, mix crème fraîche, honey, and vanilla pulp in small bowl. Spoon vanilla bean crème fraîche over compote and serve.

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Cows in Repose on Veldhuizen Family Farm. Dublin, TX