Fruit Compote

A fruit compote is a stewed fruit mixture that is usually served hot as a dessert course. Almost any dried fruit can be used, adjusting the sugar upwards for tart fruits (apricots) and downward for sweet fruits (figs and plums). For a special winter treat, serve a fruit compote with a glass of Fenn Valley Classic Port.

• ½ cup apple juice
• ¾ cup dry white wine (Lakeshore White, Pinot Grigio, etc.)
• 2 Tbsp light brown sugar
• 2 cinnamon sticks
• ½ tsp ground Allspice
• 6 whole black peppercorns
• 6 whole cloves

Combine the above, bring to a boil, cover and simmer for 10 minutes.

• ½ tsp vanilla extract
• ¾ Lb dried fruit which may consist of prunes (cut in ½), raisins, figs (cut in 1/3), apricots (cut in ½). A typical mix might be 5oz prunes + 5 oz dried apricots + 1 oz raisins + 1 oz Craisins or dried cherries

Add the vanilla and the dried fruit to the liquid. Bring to a boil, cover, and simmer over low heat for about 25 minutes, or until the sauce starts to thicken.

Serve hot in individual dishes topped with 1 Tbsp Classic Port over each serving.

Serves 4