Homey fruit compote goes uptown in this preparation. The combination of
dried fruits and nuts makes this an excellent choice for Tu B'Shevat.
* * * * * * *
Fruit Compote with Spiced Wine
1 1/2 cups dry white wine
1 cup firmly packed dark brown sugar
1 teaspoon minced candied ginger
1 teaspoon vanilla
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger or grated fresh ginger
grated peel of one lemon
juice of one lemon
1 pound dried apricots
1 pound dried peaches, coarsely chopped
4 tablespoons unsalted butter or margarine, divided
1 cup chopped walnuts
additional butter or margarine for preparing pan
Butter shallow 13" X 9" baking dish.
Combine wine, brown sugar, candied ginger, vanilla, cinnamon, allspice,
ginger, lemon peel, and lemon juice in a small bowl, blending well.
Mix apricots and peach chunks in another bowl. Transfer half the fruit
to the prepared baking dish. Break 2 tablespoons of the butter or
margarine into small pieces and dot the top of the fruit layer. Spread
remaining fruit over the first layer. Break the remaining 2 tablespoons
butter or margarine into small pieces and dot the new layer of fruit.
Sprinkle walnuts on top of the fruit.
Pour wine mixture over the fruit. Gently lift up the fruit to allow the
spiced wine to come in contact with all the pieces of fruit. Cover the
baking dish with foil and refrigerate overnight.
Remove the baking dish from the refrigerator one hour before beginning
Preheat the oven to 375 degrees.
Bake for 25 minutes. Remove foil and stir mixture gently. Replace the
foil and return to the oven for an additional 20-25 minutes of baking.
The cooking is complete when the fruit has plumped and the liquid has
Uncover and allow compote to cool. The compote should be served at room
temperature or slightly warm.
The compote may be made up to two days in advance and refrigerated.
Allow compote to come to room temperature or warm in the oven at a low
temperature setting before serving.
Source: Bon Appetit, n.d.
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