Umeshu Tomato Compote w/Quinoa & Asian Pear Salad


<Umeshu* Tomato Compote>

*Umeshu is Japanese plum wine that is available at many local liquor stores.

  • Tomato x 4 – peeled in hot water
  • Umeshu:water, 2:1, fill in the pot enough to cover the tomatoes
  • Sugar 1/2 cup

bring to boil, and flambé, then cook another 15-20 min at low-mid heat. Chill in the fridge at least a few hours.


<Quinoa & Pear Salad>

  • Quinoa (I cooked about 2 cups)
  • Asian pear x 1, sliced
  • Celery x 1, sliced
  • Juice from Sudachi**  x 3  (mince some zest from one of them and mix into the salad)
  • Olive oil
  • Juice from Umeshu Tomato Compote
  • S & P

**Sudachi is a type of Japanese citrus. You can sub it with lime.



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