Strawberry compote with gorgonzola and walnut shortbread
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- Phillippa Cheifitz
- 6 – 8
- Easy
- 30 minutes
- 15 minutes
- Graham Beck Brut Rosé
Ingredients
- About 250g Gorgonzola, sliced
- For the compote:
- 1/2 cup sweet wine
- 1/2 cup sugar
- 1/2 cup water
- 250 g strawberries, hulled
- For the shortbread:
- 100 g walnuts, lightly roasted and finely ground
- 1 cup cake flour
- 1/2 teaspoon salt
- 1/3 cup caster sugar
- 120 g butter, at room temperature
Cooking Instructions
To make compote: Heat the wine, sugar and water, stirring until the sugar dissolves. Boil until reduced and syrupy.
Remove from the heat and stir in the strawberries.
Allow to cool, then chill if made ahead of time.
To make shortbread: Place the walnuts, flour, salt and caster sugar in a bowl.
Mix together and add the butter. Rub lightly together to form a stiff dough. If necessary, add a few drops of water.
Wrap in clingfilm and stand in the fridge for about 30 minutes.
Roll out thinly between 2 sheets of non-stick paper to a thickness of about 1cm.
Fit into a rectangular baking pan.
Bake at 180°C for 15 minutes or until lightly browned.
While still hot and soft, cut into long, thin triangles.
Allow to cool and crisp before carefully removing.
To serve: Arrange the shortbread and sliced cheese on a platter. Serve with the strawberry compote to add at table.
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