Warm Fruit Compote with Lavender-Vanilla Ice Cream

Warm Fruit Compote with Lavender Vanilla Ice Cream
Prep time
Cook time
Total time
Warm Fruit Compote with Lavender-Vanilla Ice Cream Adopted by Wente restaurant cookbook, Sharing the Vineyard Table. One of our customers shared this wonderful versatile recipe. Thank you Mary Clare. Use seasonal fruit, Springtime enjoy, berries and mangos, Summertime enjoy, stone fruit and Fall time fruits enjoy, pears and apples. Crème anglaise can be frozen to make ice cream. Or you can serve hot or cold as a sauce over cakes, fruits, and desserts.
Recipe type: Dessert
Cuisine: French American
Serves: 4
  • Lavender Vanilla Ice Cream/Creme Anglaise (or English cream)
  • 1 cup heavy whipping cream
  • 4 egg yolks
  • 2TBL granulated sugar
  • 1 cup whole milk or as needed
  • 1 whole vanilla bean
  • 2 tablespoons of culinary lavender dried bud such Folgate or Royal Velvet
  • 2 cups Strawberries
  • 2 TBL granulated sugar or honey
  • 2 cups blackberries
  • 2 small mangos
  • 2 cups peaches
  • 2 cups nectarines
  • 2 cups of cherries or figs
  • ¼ cup rum
  • 2 TBL orange liqueur such as Grand Marnier
  • 2 TBL of butter
  • To prepare ice cream
  • To prepare compote
  1. Lavender Vanilla Ice Cream/Creme Anglaise (or English cream)
  2. To prepare ice cream
  3. Step 1: Combine vanilla bean and lavender buds to cream. Heat cream (not to a boil). Let steep lavender buds and vanilla bean for one hour and then strain out.
  4. Step 2: In a saucepan bring lavender infused cream to a boil. In a bowl mix the egg yolk and sugar together until smooth. Slowly add cream to the eggs, a little at a time. Completely blend each addition before adding more, bringing the temperature of the temperature of the cream without scrambling the eggs. Pour mixture back into the saucepan and cook over medium, stirring constantly until thickened. Do not boil the cream should be thick enough to coat the back of the spoon. When you run a finger through the cream on back of the spoon, the line the finger makes should remain and not run together. Cool immediately over ice set in a large bowl. When the mixture is cool add milk a little at a time, until the cream is at desired consistency. Add creme anglaise in an ice cream machine.
  5. (NOTE: if the cream does scramble, immediately place in a blender and puree. Thin with cold milk and strain.)
  6. To prepare compote
  7. Step 3: Half strawberries if large, in a large sauté pan over high heat, heat the sugar until it starts to caramelize. Add ½ cup of each of the fruits. Remove pan from the heat, add rum, liqueur, and return to heat. Flame off the alcohol. Mash the fruit in the pan until it is sauce-like. Lower the heat and cook until the fruit is soft, 6 to 7 minutes. Remove from heat and swirl in the butter. Add remaining fruit and toss. Serve immediately over scoops of Lavender Vanilla Ice Cream.


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