Prune-Olive Compote
Courtesy of California Prunes
A savory compote made with fennel, garlic, white wine, and fresh herbs that makes for a perfect topping to tartines, salmon, and more.
How to Make It
1
Add the onions and fennel and sauté until caramelized and almost translucent, about 2 minutes.
2
Add the garlic and cook until softened.
3
Add the orange juice, white wine, and California Prunes and reduce by half. Add the olives, orange supremes, and fresh herbs.
4
Check seasoning with salt and pepper.
5
Do not bring this final mixture to a boil; instead just heat it through. You do not want to break down the orange supremes by overcooking them.
Ingredients
1 head fennel, small dice
1 yellow onion, small dice
2 cloves garlic, minced
1 cup California Prunes, lightly chopped
¼ cup picoline olives, cut in rings
¼ cup kalamata olives, cut in rings
½ cup white wine
½ cup orange juice
1 navel orange, zest and supremes
½ cup chopped fresh herbs (parsley/tarragon)
Directions
1
Add the onions and fennel and sauté until caramelized and almost translucent, about 2 minutes.
2
Add the garlic and cook until softened.
3
Add the orange juice, white wine, and California Prunes and reduce by half. Add the olives, orange supremes, and fresh herbs.
4
Check seasoning with salt and pepper.
5
Do not bring this final mixture to a boil; instead just heat it through. You do not want to break down the orange supremes by overcooking them.
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