Strawberry and Rhubarb Compotes with Sugared Pecans

Name: Strawberry and Rhubarb Compotes with Sugared Pecans
Yield: Serves 6 to 8
Ingredients: 1 quart, fresh strawberries, hulled with paring knife and left whole; 2 cups, water; 1 cup, granulated sugar; 1 tablespoon, lemon juice; 1 tablespoon, Kirsch; 1 1/2 pounds, fresh rhubarb, leaves removed and discarded, ends trimmed, and strings removed and discarded; 1 cup, water; 1 cup, orange juice; 1 1/2 cups, granulated sugar; 2 cups, pecan halves; 1 , large egg white; 1 cup, granulated sugar

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Appears in Cook's Illustrated May/June 1993

Desserts or Baked Goods

Fruit

Fruit Desserts

With two basic techniques and syrups of varying densities and flavors, you can make an infinite variety of simple poached fruit desserts.

SERVES6 to 8

TIME1¼ hours, plus 30 minutes cooling

WHY THIS RECIPE WORKS

For our perfect poached fruit recipe, we found that the technique had to be altered slightly depending on the ripeness of the fruit we were using. When poaching firm and underripe fruit, we needed only to combine the fruit with the elements...

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