Dried Fruit Compote

We used to make this type of compote at Windows on the World to serve with a white chocolate-vodka cheesecake.  Whether you do that, or use it as a delicious yogurt topping, this is easy to make and stores well in your refrigerator.  Play with whatever spices you like, add citrus and lemon peel, and you can also use different dried fruits that you happen to prefer.

300 grams dried plums, quartered

300 grams dried apricots, quartered

300 grams golden raisins

300 grams dried prunes, cut in quarters

4 star anise

2 cinnamon sticks

6 cloves

6 peppercorns

1 bay leaf

3 tablespoons crystallized ginger, diced

2 cups orange juice

3 tablespoons brandy

Mix all ingredients together in a large sauce pan except the brandy. Cook over low-medium heat for 1/2 hour. Stir in the brandy and cool.

Copyright 2020 @ Kathryn Gordon