Dried Fruit Compote
- 1 cup dry white wine (use cooking wine if you do not have)
- ¼ cup sweet marsala wine (same advice for this wine)
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- ½ cinnamon stick
- ½ cup dried apricots (quartered)
- ½ cup golden raisins
- ½ cup dried cherries or other dried fruit
- Dash of Kosher salt
- 1 cup Granny Smith apples cubed,
- 1 cup pears, ¼-inch slices
- 1 Tbsp lemon zest
- 1 Tbsp lemon juice
1. In a 4-quart pan bring the wines, sugar, vanilla and cinnamon to a simmer. Stir slowly to dissolve the sugar in the liquid.
2. Add the remaining ingredients except the lemon juice.
3. When the liquid comes to a boil, adjust the heat and simmer for about 20 minutes to combine the flavors and soften the fruit.
4. Turn off the heat and stir in the lemon juice. With a slotted spoon remove the fruit into a bowl.
5. Bring the remaining syrup to a simmer and reduce until lightly thickened or when the bubbles formed on the top become small.
6. Remove the syrup from the heat and when it is cooled pour it over the fruit.
Can be kept in the refrigerator for at least one week. Tastes yummy over pound cake or over ice cream warmed. Enjoy either way.
By Nina Glick
