From: Berghoff Catering and Restaurant Group, Chicago, IL. Yield: about 2 cups compote; ⅓ cup caramelized ginger.
1 cup dry red wine
½ cup Madeira wine
3 Tbsp. packed light brown sugar
1½ tsp. cornstarch
2 Chilean plums (about 8 oz.), pitted and thickly sliced
½ cup fresh Chilean blueberries
½ cup fresh C