Dried Fruit Compote

While fresh fruit is ideal for making a compote, a slowly stewed mixture of dried fruits is a good alternative when fresh is not in season. Choose a mix of fruits with varying colors like apricots, cherries, cranberries and prunes. Make the compote the day before and refrigerate.


  • Serves 8
  • 1 cup dried pitted plums or prunes
  • 1 cup dried apricots, nectarines or peaches
  • 1 cup cranberries or cherries
  • Juice and zest one large orange
  • Apple cider
  • 1 cinnamon stick
  • 2 whole allspice
  • None
  • 1/2 cup sugar
  • Mint leaves for garnish


  1. In a medium saucepan combine prunes, dried apricots, cranberries or cherries. Add the orange juice, zest and enough apple cider to cover the fruits. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes, stirring occasionally.
  2. Add the sugar, cinnamon, cloves and allspice.
  3. Lower the heat and simmer gently, uncovered, for 10 to 15 minutes or until fruit has softened and syrup is thick.
  4. Remove cinnamon stick, allspice and cloves. Transfer to a bowl and allow to come to room temperature. Serve in a bowl. Garnish with mint leaves
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