Winter Fruit Compote
Almost any combination of dried fruits can be refreshed this way and turned into a dessert to be served alongside a slice of cake, or with a little crème fraîche. Fresh winter citrus fruits also make beautiful winter compotes when soaked in syrup flavored with their zest.
Recipe information
Yield
8 servings
Ingredients
Preparation
Step 1
In a medium-size saucepan, combine: 1/2 cup golden raisins, 1/4 cup Zante currants, 1/4 cup dried cherries, 1/2 cup dried apricots, diced, 1/2 cup dried apples, diced, 1 3/4 cups fresh orange juice, 3 strips of orange zest, 1/4 cup brown sugar.
Step 2
Split in half lengthwise: One 1-inch piece of vanilla bean.
Step 3
Use the tip of a sharp knife to scrape the black seeds from the inside of the bean directly into the saucepan; then add the bean, along with: 1 star anise (optional).
Step 4
Cook over medium heat until the dried fruits have plumped and the juice has slightly thickened, about 3 to 5 minutes. Let cool slightly, then discard the vanilla bean, orange zest, and star anise, if using.
Variations
Step 5
Add sliced poached pears or quince to the cooled fruit.
Step 6
The compote makes a memorable tart filling. Strain off the liquid and use the fruit to make a galette (see Fruit Tarts, page 178). Reduce the liquid and use it to glaze the galette after baking. Serve with crème fraîche, whipped cream, or ice cream.
