Dried fruit compote could be in the same category as fruitcake, right? What if I told you that I make a fruitcake that anyone would like (trust me, I won over many people in my family) and I’ve taken the same approach with this compote. All the fruits are ones that you would eat – cherries, cranberries, apricots, figs, etc. – there’s no funny-colored, unidentifiable fruit . And, you cook it in Port, so how bad could it be (similar to how I soak my fruitcakes in brandy)?

What I really love about this compote is how versatile it is. I made it first for dessert – served at room temperature with a dollop of my new favorite vanilla crème fraîche. But I kept thinking it would go really well with cheese (besides crème fraîche) so I saved the leftovers and put it on top of a wheel of brie and baked it for 10-15 minutes. Both variations were very, very well received. Plus you can vary the fruit depending on what you like.

Think of it as that perfect black dress that you bring on vacation to dress up or dress down depending on what you’re doing. Added bonus – the color of the sauce is the perfect red for Valentine’s Day.

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.

Dried Fruit and Port Compote

 

 

Dried Fruit and Port Compote
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Recipe type: Dessert, Appetizer
Author:
Serves: Makes about 3 cups (serves 4 for Dessert)
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
  • ⅔ cup sugar
  • 2 cinnamon sticks
  • See "Notes" for Serving Suggestions
Instructions
  1. Cut any large dried fruit into bite-sized pieces.
  2. Put the peppercorns in a tea ball or into a piece of cheesecloth tied with kitchen twine.
  3. Place peppercorns, Port, sugar, and cinnamon sticks in a medium-sized saucepan and bring to a simmer over medium heat, stirring occasionally.
  4. Add dried fruit and simmer for 5 minutes.
  5. Remove pan from heat, cover and set aside for at least 30 minutes to blend flavors.
  6. 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.
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Source:  Adapted from Kristine Kidd’s Williams-Sonoma Weeknight Gluten Free (2013)