Dried Fruit Compote With Port, Cinnamon, And Ginger Recipe - Cooking Index
Dried Fruit Compote With Port, Cinnamon, And Ginger Recipe - Cooking Index
Carol Gilbert of Saratoga, California, writes: "I've been working full-time since my daughter was in high school, but it took about ten years to get over the notion that I should be cooking everything — the way my mother did — and climb the corporate ladder. There's simply not enough time. I finally realized I didn't have to make everything from scratch; now I give myself permission to buy a dessert or a salad dressing if I need to."
Courses: Dessert| 1 cup | 237ml | Water |
| 1 cup | 237ml | Ruby Port |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 2 | Cinnamon sticks | |
| 2 tablespoons | 30ml | Finely-chopped crystallized ginger |
| 2 | Bags mixed dried fruits - (8 oz ea) - large pieces | |
| Quartered |
Combine 1 cup water, Port, sugar, cinnamon sticks, and ginger in heavy medium saucepan. Bring to boil over high heat, stirring until sugar dissolves. Add fruit. Reduce heat to medium. Simmer until fruit is tender and syrup thickens slightly, stirring occasionally, about 10 minutes. Transfer compote to bowl. Cover and chill at least 4 hours and up to 1 day.
This recipe yields 6 to 8 servings.
Source:
Bon Appetit, December 2002
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