Instructions: To make the compote, pour the port into a medium, non-reactive saucepan and add the cloves, lemon peel, cinnamon, cardamom, and ginger. Bring to a boil. Add the dried prunes, reduce heat, and simmer for 15 minutes or until the fruit is soft.

For the ginger ice cream, add chopped ginger to good quality vanilla ice-cream and mix well.

To assemble spoon some of compote into each of four bowls, then add a scoop of ginger ice cream and add a sprig of fresh mint for garnish.

This recipe yields 4 servings.

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