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 caramelised onion, raisin and red wine compote is the ideal match for the strong, engaging washed rind.
Ingredients
1 tablespoon olive oil3 onions, finely sliced
1 cup dark brown sugar
1 cup raisins
500ml Shiraz
2 bay leaves
5 cloves
freshly ground black pepper
wedge of washed rind, for serving
baguette, for serving
Method
- Heat oil in a large saucepan over medium heat, add onions and cook for 10 minutes
- or 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 Fire Engine Red.
