THE DAIRY KITCHEN
Shiraz, Raisin and Bay Compote with Washed Rind
By THE DAIRY KITCHEN
Makes
1
Difficulty
Easy
Preparation
10 MINS
Cooking
40 MINS
This aromatic bay leaf, caramelised onion and raisin compote is the ideal match for the umami savouriness of washed rind, or other aged cheeses, like gruyere, vintage cheddar or even pecorino.
Ingredients
1 tablespoon olive oil3 onions, finely sliced
1 cup dark brown sugar
1 cup raisins
500ml Shiraz wine
2 bay leaves
5 cloves
freshly ground black pepper
wedge of washed rind and baguette for serving
Method
- Heat oil in a large saucepan over medium heat, add onions and cook for 10 minutesor until soft. Add sugar and cook for a further 5 minutes, before adding raisins, wine and spices. Simmer for 30 minutes until dark and slightly syrupy.
- Spoon mixture into an airtight container or jar and refrigerate for up to 1 month.
- Serve compote at room temperature with baguette and wedges of cheese.
