This spiced California prune compote recipe with Grand Marnier is perfect for your holiday entertaining. The prune compote is an ideal match for a slice of foie gras and adds a je ne sais quoi to your cheese and charcuterie boards.
With warm festive spices and decadent note from the Grand Marnier, this prune compote will have your guests begging for the recipe!
Ingredients:
- 1 cup California prunes, chopped finely
- 1 ½ cup of fresh squeezed navel orange juice
- 3 tablespoons of sugar
- 1 cinnamon stick
- 1 vanilla bean (or 1 teaspoon vanilla extract)
- 3 tablespoons of Grand Marnier
- Zest of one orange
- 6 oz of Foie Gras (pictured is Foie Gras medallions with truffles, but you can use your favorite type of foie gras
This simple recipe for fruit compote is easy to make and can keep well in the fridge.
Instructions
- In a small pan, add the chopped prunes and sugar over medium low heat.
- Sautée until the mixture begins to simmer
- Deglaze the pan by pouring in the strained fresh squeezed orange juice (bottled orange juice also works here in a pinch)
- Toss in the cinnamon stick
- Scrape the inside of the vanilla pod and add to the pot
- Add in the Grand Marnier
- Bring back to a simmer and then reduce to low heat for 15-20 minutes until the mixture is fully reduced (it should be thick like jam)
- Sprinkle the orange zest over the top and turn off the heat.
- Serve when just above room temperature. If it is too warm, it will melt the foie gras.
- If the cooking liquids evaporate before the prunes are done cooking, add in some hot water, a few tablespoons at a time.
- If your tastebuds are craving a little more sweetness, feel free to add a ¼ cup sugar. I prefer it to not be too sweet and 3 tablespoons of sugar was plenty.
- Slice the foie gras and place directly on each plate. Spoon 1 tablespoon of prune compote over each slice.
- Bon appétit!
Can be kept for 5 days in sealed container in the fridge. This prune compote also freezes well and can be reheated before your next dinner party.
Wine pairing for Prune compote with Foie Gras
The decadence of the Foie Gras and the warmth of the spiced California Prune compote is a ideal pair with Sauternes, a sweet fortified wine from Bordeaux. Champagne, with its crisp acidity also is so enjoyable with foie gras and prune compote.
Ways to enjoy fresh Prune Compote
With Cheese and Charcuterie:
My favorite way to serve a slice of Foie Gras is with a tablespoon of prune compote drizzled over the top. The sweet and savory mixture is heavenly. The spice of the Prune compote cuts right through the richness of the foie gras making for a perfectly festive "bouchée" (bite).
A little bit of spiced prune compote and a slice of cheese or charcuterie over fresh baked baguette is heavenly.
I also recommend making olive tapenade to complement your holiday cheese & charcuterie.
If you haven't tried making your own baguettes I highly recommend this super easy 2 hour French baguettes for beginners recipe.
For dessert:
A simple scoop of vanilla ice cream is rendered sublime with warm spiced prune compote over the top.
Fresh made French Crepes, topped with chantilly cream and fresh prune compote is a delicious dessert.
For breakfast:
Served over overnight oats, morning porridge or greek yogurt.
Other Le Chef's Wife recipes you will enjoy
Pompe a l'huile - a traditional Provençal Christmas bread made with olive oil that goes great with spiced prune compote.
Let me know if you try this recipe for spiced prune compote, I love to hear from you!
Bon appétit,
Le Chef's Wife
ABOUT LE CHEF'S WIFE
Bonjour! I am Anina Belle. I translate the fancy cooking of my Michelin-star trained French Chef Husband, Le Chef, into easy to make dishes that busy people with no culinary training (like me!) can make at home. We have two young kids (5 and 2) and I have a full time job in hospitality in addition to this blog. I strongly believe that even busy people deserve to eat well at home.
Look inside our Kitchen with this recent Washington Post Article. We were recently featured on the TODAY SHOW for our recipes of French Onion Soup Gratinée and Moelleux au Chocolat. You can watch our full segment here:
I share our home cooking on Instagram, pinterest and tiktok. Sign up for my newsletter to be the first to receive my new recipes and have advance access to cooking classes. I look forward to cooking with you!
Sign Up for Le Chef's Wife Newsletter
Spiced Prune Compote Recipe
- Prep Time: 5 minutes
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 4-6 1x
- Category: sides, sauces
- Method: compote
- Cuisine: french
Description
This spiced California prune compote recipe with Grand Marnier is perfect for your holiday entertaining. The prune compote is an ideal match for a slice of foie gras and adds a je ne sais quoi to your cheese
Ingredients
- 1 cup California prunes, chopped finely
- 1 ½ cup of fresh squeezed navel orange juice
- 6 oz of Foie Gras (pictured is Foie Gras medallions with truffles, but you can use your favorite type of foie gras
- 3 tablespoons of sugar
- 1 cinnamon stick
- 1 vanilla bean (or 1 teaspoon vanilla extract)
- 3 tablespoons of Grand Marnier
- Zest of one orange
Instructions
- In a small pan, add the chopped prunes and sugar over medium low heat.
- Sautée until the mixture begins to simmer
- Deglaze the pan by pouring in the strained fresh squeezed orange juice (bottled orange juice also works here in a pinch)
- Toss in the cinnamon stick
- Scrape the inside of the vanilla pod and add to the pot
- Add in the Grand Marnier
- Bring back to a simmer and then reduce to low heat for 15-20 minutes until the mixture is fully reduced (it should be thick like jam)
- Sprinkle the orange zest over the top and turn off the heat.
- Serve when just above room temperature. If it is too warm, it will melt the foie gras.
- If the cooking liquids evaporate before the prunes are done cooking, add in some hot water, a few tablespoons at a time.
- If your tastebuds are craving a little more sweetness, feel free to add a ¼ cup sugar. I prefer it to not be too sweet and 3 tablespoons of sugar was plenty.
- Slice the foie gras and place directly on each plate. Spoon 1 tablespoon of prune compote over each slice.
- Bon appétit!
Leave a Reply