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
- 1/2 cup sugar
- Mint leaves for garnish
- 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.
- Add the sugar, cinnamon, cloves and allspice.
- Lower the heat and simmer gently, uncovered, for 10 to 15 minutes or until fruit has softened and syrup is thick.
- 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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