RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Compote of Dried Fruits in Port - pareve
1/2 pound (about 11/4 cup) dried prunes 1 package (6 ounces) dried apricots 1 stick (2 to 3 inches) cinnamon Half a lemon, thinly sliced Juice of 1 orange 3 tablespoons brown sugar Water 1/4 cup port wine In a 2-quart saucepan combine prunes, apricots, cinnamon stick, lemon slices and orange juice. Sprinkle with brown sugar. Add just enough water to barely cover fruits. Bring to a boil, cover, reduce heat, and simmer until fruits are plump and tender (8 to 10 minutes). Stir in port and serve warm, at room temperature or chilled. Serves 6. Source: "Fruit compotes dress up dried and fresh fruits for dessert" Annette Gooch DETROIT NEWS (on-line edition), 1/21/99
