Dried Fruit Compote in Spiced Zinfandel Syrup
Most reductions call for simmering in an open pot, but in this recipe the saucepan is covered to steam and plump the dried fruit. The extended cooking time allows enough liquid to evaporate to achieve a thick sauce. Serve over ice cream or vanilla yogurt sprinkled with toasted nuts.
- 3 cups dry red wine
- ⅓ cup sugar
- 1 cinnamon stick
- ½ vanilla bean, halved lengthwise
- 16 whole pitted prunes or dried plums
- 16 whole dried black mission figs
- 16 whole dried pitted apricots
- ¼ cup dried pitted cherries
Bring wine, 1 cup water, sugar, cinnamon stick, and vanilla bean to a boil in large saucepan. Add prunes, figs, apricots, and cherries, and bring to a boil. Reduce heat to medium-low, cover, and simmer 1 hour. Cool. Remove cinnamon stick and vanilla bean, and chill 3 hours.
October 2012 p.48