Dried Fruit Winter Compote
You know what is a sweet, comforting winter yet not too indulgent dessert? Winter compote. Even just writing these words on the page evokes the calming, warming sensation that I feel when I sink into some yummy compote over some fresh steel cut oats with a dollop of fresh whipped cream, or even on its own or on top of some greek yogurt. This is a simple delight that can be made easily, stored easily and used throughout those long dreary winter evenings. Enjoy!
Recipe by: Arlene Jacobs
Serves 6 – 8
4 cups mixed dried fruits – apples, pears, figs, cherries, golden raisins, prunes or dried fruits of choice
1 cup orange juice
1 cup red wine
¼ cup sugar
1 vanilla bean, split lengthwise and seeds scraped with back of small knife
2 cinnamon sticks
2 – 4-in. x ½-in. pieces orange zest (use carrot peeler)
1 tsp. lemon juice
½ tsp. orange flower water
Place all ingredients, except orange flower water, in a medium saucepan and cook at a slight simmer for 45 minutes to 1 hour, or until liquid thickens to a syrupy glaze. (Add a little water if syrup becomes too thick.) Remove from heat and add ½ tsp. orange flower water. Stir to combine.
NOTE: Orange water flower is readily available online, you could also use rosewater, which is found in middle eastern speciality stores or online.
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