Sunday, July 9, 2017

Campfire Compote w/ London Fog Whipped Cream



A few weeks back Sarah and I camped out at Wildhorse Lake for a couple of nights.  Being as how we were so close to town and had vehicles to store our coolers in at night, we were able to do a little gourmet camp cooking that weekend.

On Saturday, I went back into town for a friend’s housewarming party, and at Sarah’s request, I grabbed some rhubarb from her yard on the way back.

When I got back to camp, Sarah got to work chopping up the rhubarb, and I grabbed some raspberries from my cooler.  We added some brown sugar and butter she had brought, and stewed it all over the fire.  While Sarah worked on the compote, I grabbed a mason jar, and got to work on the London Fog Whipped Cream, using ingredients I had brought for coffee, and an Earl Grey Tea bag.  The result was one of the best desserts I have had in awhile, let alone camping. 

This compote would work well on top of French toast, pancakes, toast, or as a crustless pie/crumble, which is how we ate it that night.
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