I'm a terrible baker. Like ridiculously terrible. I can't even tell you why I have such a difficult time baking -- I always enjoyed chemistry class when I was a kid and even had a knack for titration. Perhaps my problem is that I approach baking like I approach cooking, and not so much like chemistry.
The last time I tried to bake anything was when I attempted to make chocolate mint cupcakes for an office bake-off. Result? Epic fail. My cupcakes looked so unappetizing that even the chocoholics avoided my misshapen soggy little treats.
Lessons learned? (1) not all fats are not created equal (don't try to substitute olive oil for vegetable oil or butter -- you'll risk making your chocolate goods taste like italian mole); (2) cupcakes are not mini cakes (if you use a cake recipe with cupcake molds, you'll end up with a soggy mess); and (3) mint extract is disgusting, hands down (unlike vanilla, it doesn't make sweets taste better, it makes them taste like your grandmother's BenGay). Needless to say, my cupcakes did not win the bake-off.
Since I can't bake, I've turned to fruit compotes as a way to fancy up dessert and breakfast. The idea is simple: fruit stew. All you really need is fresh fruit (like berries or apples), some interesting spices (cinnamon, nutmeg, etc.), liquor (like cassis or brandy or gran marnier), and/or fresh herbs (rosemary, thyme, or lavender). Although the technique is very simple, interesting ingredient combinations will really impress your friends.
Here's an example of a raspberry rose compote that I made, pictured above, with warm brownies (store-bought, of course!) and vanilla ice cream. You can also use compotes to top pancakes, waffles, toast, or scones for brunch. Other combinations that might be fun are strawberries and rosemary (add a small lemon peel), or blueberries and lavender.
Ingredients
2 pints raspberries, washed and drained
1 cinnamon stick, broken in half
1 tsp vanilla extract or 1 whole vanilla bean (split in half)
1 cup cassis (great with berries)
1 pinch salt
1 tbs brown sugar
1/2 tbs rose water
1 small pat unsalted butter
honey to taste
Directions
Heat all of the ingredients in a small sauce pot on low to medium heat. Let the concoction simmer until the fruit has softened and the liquid has reduced into a thick syrup. Really -- it's that simple.
