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.