Dried Fruit Compote With Spiced Wine Syrup Recipe
Ingredients
12 to 16 black peppercorns
12 to 16 white peppercorns
12 allspice berries
1 3-inch strip orange peel
1 2- to 3-inch strip lemon peel
12 ounces pitted prunes (about 2 cups)
8 to 9 ounces dried apricots (about 1 3/4 cups)
8 ounces small dried figs (about 1 1/3 cups)
1 1/4 cups dry Madeira or Sherry
1/2 cup water
1/4 cup honey
1 cinnamon stick
Directions
Tie peppercorns, allspice and peels in small cheesecloth bag.
Transfer to heavy large saucepan.
Add remaining ingredients and bring to boil over medium heat, stirring occasionally.
Cover, reduce heat and simmer gently until fruit is nearly tender, about 4 to 5 minutes; do not overcook. (Can be prepared up to 1 week ahead to this point.
Refrigerate fruit and syrup in separate containers until 6 to 8 hours before serving time.) Transfer to serving dish; discard cheesecloth bag.
Transfer to heavy large saucepan.
Add remaining ingredients and bring to boil over medium heat, stirring occasionally.
Cover, reduce heat and simmer gently until fruit is nearly tender, about 4 to 5 minutes; do not overcook. (Can be prepared up to 1 week ahead to this point.
Refrigerate fruit and syrup in separate containers until 6 to 8 hours before serving time.) Transfer to serving dish; discard cheesecloth bag.
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