*  Exported from  MasterCook  *
 
            Strawberry And Rhubarb Compotes With Sugared Almonds
 
 Recipe By     : Cooking Live Show #8890
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         compotes:
    3      pints         strawberries
    2 1/2  pounds        fresh rhubarb
    2      cups          water
    1      cup           sugar
                         sugared almonds:
    1      cup           sliced almonds
    2      tablespoons   egg white
      1/2  cup           sugar
 
 For the compotes, remove all leaves from rhubarb and discard them.
 Rinse and string rhubarb, and cut in length if very thick. Cut into 2
 to 3-inch long pieces. Set aside refrigerated. Rinse and hull
 strawberries and place in a heat proof bowl. Combine sugar and water
 in a saucepan and bring to a boil, stirring occasionally. Pour syrup
 over strawberries. Allow to stand at room temperature about 1 hour,
 until berries are softened. Drain most of the syrup from the berries
 and return it to the pan. Return syrup to a boil and add rhubarb.
 Cover and remove from heat. Allow rhubarb to stand until cooled. Add
 strawberries, pour into a non-reactive bowl and refrigerate, covered
 until needed.
 
 For the sugared almonds, place in a heavy roasting pan. Whisk the egg
 white and pour it on the almonds. Rub the almonds between the palms of
 your hands to coat them evenly with the egg white. Add the sugar and
 stir with a rubber spatula so that the sugar adheres to all the sliced
 almonds.
 
 Bake the almonds, stirring every 5 minutes, for about 25 minutes,
 until they are evenly golden and the sugar crust has adhered well.
 Cool the almonds in the pan.
 
 To serve the compote, spoon it into small glass dishes and top with a
 spoonful of the sugared almonds.
 
 Yield: 4 to 6 servings
 
 
 
 
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