Dried Fruit and Port Compote
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
- 2/3 cup sugar
- 2 cinnamon sticks
- See "Notes" for Serving Suggestions
Instructions
- Cut any large dried fruit into bite-sized pieces.
- Put the peppercorns in a tea ball or into a piece of cheesecloth tied with kitchen twine.
- Place peppercorns, Port, sugar, and cinnamon sticks in a medium-sized saucepan and bring to a simmer over medium heat, stirring occasionally.
- Add dried fruit and simmer for 5 minutes.
- Remove pan from heat, cover and set aside for at least 30 minutes to blend flavors.
- 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.
* 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.
