Spiced Fruit Compote

Combine the following in a medium stock pot, bring to a gentle simmer and hold for 15 minutes.

• 3 c water
• 1 tbls honey
• 1/4 tsp Real salt or Himalayan rock salt
• 1/2 fresh ginger in two pieces
• 5 star anise in pieces
• 1 tsp whole allspice
• 1 tsp whole cloves
• 1 stick cinnamon, broken
• 1 orange, zested and juiced
• 1 lemon, zested and juiced
• 1 tbls Earl Grey (2 tea bags)
• Optional - if omitting jam, you could add preferred amount of sugar here

Strain out the spices. Add the following to the pot:

• 15 oz box of golden raisins, 
• 5-7oz dried apricots
• 7-12 oz dried figs, 
• 7 oz dried cherries, apples or other mixed dried fruit
• 1 pkg (12 oz) fresh cranberries [substitute dried, but adjust sweetener]
• 1 c wine (sweet to dry to taste) [substitute any other combination of liquid to make a total of 4 cups including the reserved spiced liquid]
• Reserved spiced liquid from above

Hold just below a simmer until the cranberries are soft, the dried fruit is tender and the liquid is reduced. To balance acid, stir in up to:

• 14 oz lingonberry jam, or preferred quantity of other preserve to taste. Orange or peach marmalade, or berry jams would likely all work.

Makes 8 - 10 cups.

modified from chefdarin.com

Old-Fashioned Grasshopper Pie

• 1 (9 in) baked chocolate-cookie crumb crust

• 1 envelope unflavored gelatin
• 1/2 cold water
• 1/3 cup plus 3 tbsp. sugar
• 3 large eggs, separated
• 1/3 cup creme de menthe (green or white, your call)
• 2 tbsp. creme de cacao (optional)
• 1/2 cup chilled heavy cream

• Optional
• More whipped cream
• Chocolate curls or mint leaves for garnish

Directions

1. In a saucepan, sprinkle gelatin over water; let stand for 3 minutes. Stir in 1/3 cup of sugar and egg yolks. Cook over low heat, stirring constantly just until thickened. Do not boil. 
2. Stir in creme de menthe and creme de cacao until blended. Chill until mixture is very thick but not set, 30 minutes. The best way to do this to guarantee a smooth pie is to set the mix bowl on ice inside a bigger mixing bowl and sir until thicker.
3. Beat egg whites at high speed until foamy. Gradually beat in remaining 3 tbls sugar until stiff, but not dry, peaks form.
4. Beat cream at medium speed until soft peaks form.
5. Fold beaten egg whites then whipped cream into gelatin mixture. Fold in food coloring if using while creme de menthe, but seeking a green pie. 
6. Pour mixture into crust. Chill until set, at least 3 hours.
7. Garnish pie with whipped cream and shaved chocolate pieces.