Name: Lemon Flan with Autumn Fruit Compote
Yield: Makes 6
Ingredients: 5 cups white grape juice; 1 1/2 cups 3/4-inch cubes peeled honeydew melon (from about 10-ounce wedge); 1/2 cup dry white wine; 1 large Golden Delicious apple, peeled, cored, cut into 3/4-inch cubes; 1 large Bosc pear, peeled, cored, cut into 3/4-inch cubes; 6 small dried figs, stems trimmed; 6 dried apricots; 6 pitted prunes; 3 tablespoons dark raisins; Peel from 1/2 orange (orange part only; removed with vegetable peeler in strips); Peel from 1/2 lemon (yellow part only; removed with vegetable peeler in strips); 2 tablespoons honey; 3 whole cloves; 1 cinnamon stick; 1/4 teaspoon ground nutmeg; 3 tablespoons juices reserved from compote; 2 cups whole milk; 1/2 cup sugar; Peel from 1/2 lemon (yellow part only; removed with vegetable peeler in strips), coarsely chopped; Pinch of salt; 2 large eggs; 2 large egg yolks

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Lemon Flan with Autumn Fruit CompoteMark Thomas

The compote is a mixture of spiced fresh and dried fruits that are cooked in white grape juice and white wine. Any leftovers are great over ice cream or with plain yogurt for breakfast. Prepare the compote and flans at least one day before you plan to serve them.

Recipe notes

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