Dried Fruit and Port Compote
Author: Nicole
Ingredients
  • 2 cups (12 ounces) of mixed dried fruit (such as cherries, cranberries, figs and apricots)
  • I teaspoon whole black peppercorns
  • 1 cup Ruby or Reserve Port
  • ⅔ cup sugar
  • 2 cinnamon sticks
  • See "Notes" for Serving Suggestions
Instructions
  1. Cut any large dried fruit into bite-sized pieces.
  2. Put the peppercorns in a tea ball or into a piece of cheesecloth tied with kitchen twine.
  3. Place peppercorns, Port, sugar, and cinnamon sticks in a medium-sized saucepan and bring to a simmer over medium heat, stirring occasionally.
  4. Add dried fruit and simmer for 5 minutes.
  5. Remove pan from heat, cover and set aside for at least 30 minutes to blend flavors.
  6. When ready to serve remove peppercorns and cinnamon sticks.
Notes
* Recipe doubles well.
* Keeps refrigerated for 2 to 3 weeks.

Serving Suggestions:
* For dessert with a dollop of freshly whipped cream, slightly sweetened Greek yogurt or Madagascar Vanilla Crème Fraîche from Vermont Creamery.
* For an appetizer, place a wheel of brie in an oven-proof dish and top with a cup of compote. Bake at 350° for 10 to 15 minutes until cheese is melted. Serve with baguette slices.
Recipe by Riegl Palate at https://www.rieglpalate.com/dried-fruit-and-port-compote/