Fruit compote is a delicious, simple dessert. It begins with simple syrup - the building block for many desserts. To make a simple syrup, simply melt equal parts sugar and water together on low heat. Infuse your syrup with the flavors of your choices. When you add your poached fruit, you can either choose to peel the fruit or not. In some instances, an un-peeled fruit maintains its integrity. Choose fruit that isn't too ripe - otherwise it may turn to mush. Remember, a combination of sugar, acid (in the form of lemon zest) and salt really bring the fruit flavors out.
Chicago native Dale has been a chef for six years, with plans underway to open his own restaurant. Whether he's cooking four-star meals, diving, or doing gymnastics, Dale's competitive edge is undeniable. He has created something he calls "flavor math," where the right number of spices can bring the perfect flavor and taste. He uses French American cultural influences in his cooking, and is serious about putting his skills to the ultimate test. He loves the fact that the other contestants could be "out-cooked by a queer." Dale will say what everyone else is thinking.