If you want a thicker compote, make a cornstarch slurry and add it in during the last few minutes of cooking time.
I’ve included two options for alcohol — wine in the compote, and rum, liqueur, or brandy in the cream. I do not suggest that you use both but choose either option and have fun with it.
Food and Prop Styling by Goldie Stern
Food Prep and Consultant by Chaya Surie Goldberger
Photography by Felicia Perretti