by Peter Gordon
Harper Collins, New Zealand, 2012
Cooking on page 32–33
Originally from New Zealand, Peter Gordon spent five years working in Australia before returning to New Zealand.
He has two restaurant in New Zealand and the Providores and Tapa Room in London. It carries the largest range of premium New Zealand wines of any restaurant in Europe.
Gordon is widely recognised as an ardent promoter of the food industry in both New Zealand and the UK where he uses his culinary skills to raise money for numerous charities, especially those relating to leukaemia. He has written nine cookbooks and this is the first one I have cooked from.
Fig and blueberry compote
4 dried or fresh figs, stalks removed, thinly sliced
100 g blueberries
50 ml maple syrup
2 tbsp lemon juice and 1 strip lemon peel
Place everything in a small saucepan and slowly bring to a simmer. Cook for 5 minutes to thicken.
How it played out
I was keen to make this recipe so used dried figs instead of waiting for our tree to produce later this year. That said, I was able to use some of the blueberries we picked earlier this year and froze. There was no reason to change anything, although I was tempted to add a splash of brandy to the mix. Maybe next time.
It says it serves six, and that works only if it’s used as a topping—say on ice cream—which is exactly what we did.
Excellent fruity and colourful sauce, and so quick to make.
P.S. Oops, I forgot to photograph the cookbook cover. So while you’re not looking at that, please drop by my travel blog. We’re in Europe now where figs are plentiful and cheap. I’ll post there soon about a couple of amazing European markets.