Fall Fruit Compote
Description:
Recipe Reprinted from "The Slow Mediterranean Kitchen" Copyright 2003 by Paula Wolfert Reprinted with Permission of John Wiley & Sons Publishers This Recipe was taken from: "Slow Mediterranean Kitchen :" 2004 James Beard Award Nominee for International2004 IACP Award Winner for International Category
Ingredients:
12 pitted dried plums (prunes) 6 to 8 dried apricots 6 to 8 dried figs 1 teaspoon grated orange zest 1 cup shelled walnuts 1 star anise 1 cinnamon stick 1/4 teaspoon bruised peppercorns 1 cup medium-sweet white wine, such as orange Muscat Juice of 1/2 lemon
Instructions:
In a small bowl, mix the dried fruits, orange zest, walnuts, star anise, cinnamon stick, and black peppercorns. Pour on the wine and lemon juice, cover, and let soak for up to 2 days. Transfer the fruits in the soaking liquid to a non-corrodible, non-reactive saucepan set over low heat and cook for 20 minutes. Remove from the heat and drain the fruits, reserving the liquid and the fruits separately. Discard the whole spices. Cut the fruit into 1/2-inch dice.
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