Dried Fruit Compote With Spiced Wine Syrup Recipe

Summary

CuisineAmericanCourseDessert
MethodFreeze ChillMain IngredientFruits

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.

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