Peach-Basil Compote

Name: Peach-Basil Compote
Yield: serves 4 to 6 on it¿s own or 8 to 9 as part of fourplay
Ingredients: 1/2 cup black sticky rice (see Note); 3/4 cup white sticky rice; 1 bai-toey leaf or 2 fresh kaffir lime leaves (see Note); 2/3 cup (130g) sugar; 1 tablespoon (8g) potato starch; 1 cup (250g) canned coconut milk; 2 tablespoons (25g) sugar; 1/4 teaspoon (1g) coarse salt; 3 ripe peaches, pitted and cut into tiny dice; Fresh Thai basil leaves, thinly sliced; Fresh lime juice; Sugar; White sesame seeds, toasted

December 9, 2011

Daniel Skurnick, my past sous-chef, brought me this recipe, which came from his travels through Asia. Since Jean-Georges is also influenced by the flavors of Asia, it was a natural to incorporate this into the menu. It’s a great combination of tastes and textures: The tender peaches contribute their sweet acidity; the rice has a nutty bite; and the coconut glaze contributes the fattiness that gives the dessert such a good mouthfeel.

Cooks' Note

Black and white sticky rices are available in Thai markets and online from ImportFood.com. Look for bai-toey leaves, which have an earthy fragrance and flavor, at Asian markets and kaffir lime at better grocery stores.

Recipe notes

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