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Pineapple and Persimmon Compote Recipe

Pineapple and Persimmon Compote

02.05.10 by Jackie

Pineapple persimmon compote is a nice way to end a winter meal. The warmth of the compote contrasts well with ice cream or crème fraîche (although I didn't add it). 

Persimmons are an obvious choice for a winter compote, but I know what you're thinking: pineapples? My sister-in-law Sunny got the pineapple from a friend as a combination birthday present / commemorative gift for the season premiere of "Psych". In case you're not familiar with it, "Psych" is a comedy / mystery show on USA TV. There's a running gag on the TV show where they hide a pineapple somewhere in each episode.


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Simple Green Bean Salad with Toasted Sliced Almonds and Pomegranate Vinaigrette Recipe

Green bean salad is probably the simplest, healthiest dish you can make. I usually serve it as a first course or as a side dish accompanying a roasted chicken or any other white meat.

As with other easy dishes, the key is to use good, fresh ingredients. I got some crisp haricots verts fins from the local market. Haricots verts fins literally means thin string beans in French; they are much more tender than regular green beans.

For an added contrast of texture, I added some toasted, sliced almonds and some coarsely chopped sun dried tomatoes to bring a tart, acidic flavor. 

What I love about this dish is that you can mix and match green beans with anything, such as wax beans (called haricots beurres in French). Just select an ingredient that will create an appealing color contrast: nuts, capers, feta cheese or even anchovies all work well.


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