A Sweet Finish

Desserts

Cherry, Peach & Pear Compote

A simple, refreshing fruit compote — serve in dessert cups or spooned over vanilla ice cream.

Photo coming soon

1 lb organic Rainier and red cherries
3 organic unripe Bosc or Anjou pears
4 organic unripe yellow or donut peaches
1/3 cup organic raw sugar (do not use brown sugar, use only raw or regular sugar)
1 teaspoon organic vanilla extract
3 cups cold water

1
Pit the cherries with a pit stick, or leave them whole with pits in.
2
Cut the peaches in half and remove the pits. Cut each half into your desired size and place in a bowl.
3
Cut the pears in half, remove the core and top, and trim the calyx (bottom of the fruit). Cut the pears into pieces the same size as the peaches, and add them to the bowl with the peaches.
4
Add the sugar and water to a pot. Place uncovered over medium-low heat until the sugar dissolves.
5
Add the vanilla extract, cherries, cut peaches, and pears to the pot. Simmer for 5 minutes.
6
Remove from heat and let cool completely.
7
Refrigerate until ready to serve.

Iced coffee over ice cream — the dessert I always order at Hotel Shah Abbas in Esfahan.

Photo coming soon

1
Brew the coffee, then let it cool to room temperature. Refrigerate for at least 4 hours.
2
Add the scoops of ice cream to a tall dessert glass or dessert bowl.
3
Mix the chilled coffee with cold milk or creamer to taste, or leave it black, then pour the desired amount over the ice cream.
4
Top with whipped cream and shaved chocolate, if desired, and enjoy.