Mosaic Fruit Compote

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Mosaic Fruit Compote

 

1 cup port wine or apple juice

1/2 cup water

2 tablespoons honey

1/2 teaspoon dried mint

1 piece vanilla bean

1/4 pound dried pitted prunes

1/2 pound dried figs

1/4 pound dried apricots

6 fresh mint leaves for garnish

 

In a 2-quart saucepan stir together port, the water,

honey, dried mint, and vanilla bean.

Wash and dry prunes, figs, and apricots. Place fruit

into port-honey-vanilla mixture and stir to cover.

Macerate for 2 hours. Bring port-fruit mixture to a

boil. Immediately reduce heat to simmer and cook until

fruit is tender (15 minutes).

Remove fruit (use a slotted spoon) to a shallow

serving bowl or individual bowls.

Bring juices back to a boil, then cook over moderate

heat until reduced by half. Strain sauce over fruit.

Yields 8 servings.

 

 

 

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