Recipe - Prune And Port Compote With Ginger Ice Cream

1 One half cup Ruby port
4 Whole cloves
Peel from 1 lemon
1 2 inch piece cinnamon stick
2 Cardamom pods
1 One half inch pie fresh ginger;
peeled and chopped
One half pound Dried prunes; pitted
1 Sprig fresh mint for garnish

To make the compote, pour the port into a medium, nonreactive saucepan and
add the cloves, lemon peel, cinnamon, cardamom, and ginger. Bring to a
boil. Add the dried prunes, reduce heat, and simmer for 15 minutes or until
the fruit is soft.

For the ginger ice cream, add chopped ginger to good quality vanilla
icecream and mix well.

To assemble spoon some of compote into each of four bowls, then add a scoop
of ginger ice cream and add a sprig of fresh mint for garnish.

S: 4