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fruit compote side for pork roast


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fruit compote side for pork roast

corydon | Dec 20, 2004 03:42 PM

I turned all snobby and elitist when my mother told me she was making a marinated pork roast for Xmas eve dinner. I haughtily stated that it required a stewed fruit side. Not that I have ever made one. I have been all over the internet and still cannot glean the basic proportions or technique for this simple side. I have dried figs, apricots, dates, cranberries, cherries and crytallized ginger, plus booze and whatever else I need to buy to save face as the family's abitrer of good food taste. Any suggestions/

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