Master InstructionsDried Fruit Compote
1. Combine ingredients in heavy-bottomed medium saucepan. Bring to boil, reduce heat to low, cover, and simmer for 20 minutes.
2. Remove cover and continue cooking over low heat, stirring occasionally, until liquid has reduced and become syrupy, about 15 minutes. Cool to room temperature. (Compote can be refrigerated in airtight container for 1 week.)
VARIATIONS:
Dried Apricot Compote with White Wine and Vanilla
If possible, use plump, medium-orange Mediterranean apricots. This compote is not as intense as the others and can be eaten as is or spooned over ice cream or cake.
Use dried apricots and 1 cup white wine. Add 3 star anise, 1 whole vanilla bean, and 1/4 teaspoon whole black peppercorns.
Prune Compote with Armagnac and Lemon
This compote is syrupy and the flavor is quite intense. It's best served over ice cream (coffee is particularly good) or pound cake.
Use pitted prunes and 3/4 cup Armagnac or brandy mixed with 1/4 cup water. Add 1 long strip lemon zest.
Dried Fig Compote with Port
Like the prune compote, the figs are intensely flavored and best served over vanilla ice cream or pound cake.
Use dried figs, preferably Calmyrna, and 1 cup port. Add 1 cinnamon stick and 1/4 teaspoon whole cloves.