Uncooked compote stewed in red wine
By simmering the remaining syrup, you can create a fragrant, rich red wine sauce.
How to make it
1
For the Western-style sardines, cut them in half lengthwise, peel the stems and skin, and remove the seeds inside by spooning them.
2
Add the ingredients [A] to the pot and heat it over high heat.
3
Once it boils, turn off the heat, add the 1st [1] Western-style simmer and simmer over medium heat for about 10 to 15 minutes.
4
Once the bamboo skewers are ready to pass through, chill the pot with ice water. At this time, simmer the broth of one ladle in another small pot until it thickens, cool it with ice water, then put in the fridge.
5
Place the compote on a plate and place vanilla ice cream on top.
6
If there are any vanilla beans, add them to the side, then sprinkle the sauce from [3] with a spoon and pour it over it to finish.
Ingredients for 4 people
-
- No
- 2
-
[A]
- red wine
- 600cc
-
- Granulated sugar
- 200g
-
- Lemon juice
- 1 piece
-
- Clove granular
- 4
-
- cinnamon
- 1/2
-
- Orange peel
- 5g
-
- Vanilla ice cream finish
- Appropriate amount
-
- Vanilla bean finish
- 1 bottle
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