RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Compote of Fruit in Sauternes - pareve
2 1/2 cups Sauternes or other sweet white wine Zest of 1 lemon, cut in julienne strips 6 prunes 4 fresh or dried figs 2 large green apples, cored and cut into eighths 2 tablespoons sugar 1 cinnamon stick 1/2 cup walnut halves 1/2 teaspoon vanilla extract In a medium mixing bowl, combine wine, lemon zest, prunes and dried figs (if used). Maarinate at room temperature 6 hours, or refrigerate for longer. Transfer mixture to a medium saucepan and add apples, sugar, cinnamon stick and walnut halves. Cook for 5 minutes at medium-low temperature. If using fresh figs, halve or quarter them (depending on size) and add to saucepan. Simmer another 5 minutes. Remove from heat and cool slightly; stir in vanilla, then cool to room temperature. Serve at room temperature or chill slightly. Remove cinnamon stick before serving. Serves 6.
