Master Recipe

Dried Fruit Compote

NOTE: The fruit in a dried fruit compote should be yielding but not mushy and the syrup thick but not cloying, especially since the fruit is already so sweet. We tested various liquids and found water too bland. Wine or liqueur, the latter diluted with a little water to keep it from overpowering the fruit, is preferable. As for the sugar, ¹/₄ cup is sufficient for 2 cups of fruit. In our testing, we often found that the syrup reduced before the fruit was tender. When we added more liquid, the syrup was too thin. However, since compotes are often spooned over cake or ice cream, the syrup must be viscous. Our solution is a two-part cooking method. First, simmer the fruit in a covered pot until tender. Then remove the cover and simmer until the liquid is syrupy. This master recipe is fairly plain; add vanilla beans, whole spices, sliced gingerroot, and/or a strip of citrus zest to boost the flavor. Serves six.

  2    cups dried fruit

  1    cup flavorful liquid, such as white wine, port, or liqueur diluted with water

  ¹/₄    cup sugar