Strawberry and Rhubarb Compotes with Sugared Pecans

Name: Strawberry and Rhubarb Compotes with Sugared Pecans
Yield: Serves 6 to 8
Ingredients: 1 quart, fresh strawberries, hulled with paring knife and left whole; 2 cups, water; 1 cup, granulated sugar; 1 tablespoon, lemon juice; 1 tablespoon, Kirsch; 1 1/2 pounds (680 grams), fresh rhubarb, leaves removed and discarded, ends trimmed, and strings removed and discarded; 1 cup, water; 1 cup, orange juice; 1 1/2 cups, granulated sugar; 2 cups, pecan halves; 1 , large egg white; 1 cup, granulated sugar

Desserts or Baked Goods
Fruit
Fruit Desserts

Appears in Cook's Illustrated May/June 1993

With two basic techniques and syrups of varying densities and flavors, you can make an infinite variety of simple poached fruit desserts.

SERVES 6 to 8

TIME 1¼ hours, plus 30 minutes cooling

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