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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This recipe is an accompaniment for Buttermilk Ice Cream with Spiced Fruit Compote . Ingredients:
1 750-ml bottle vin du glacier wine or essencia (orange muscat wine) |
2/3 cup sugar |
1/2 cup water |
1 cinnamon stick, broken in half |
5 whole cloves |
2 8-ounce firm but ripe pears, peeled, halved, cored, each half cut into 4 wedges |
18 dried calimyrna figs, quartered |
3/4 cup dried apricots, halved |
8 dried pear halves, each cut into 3 wedges |
Directions:
1. Stir first 5 ingredients in large saucepan over medium heat until sugar dissolves. Add remaining ingredients; simmer until fruit is tender, about 15 minutes. Using slotted spoon, transfer fruit to bowl. Boil syrup in pan until reduced to 1/2 cup, about 7 minutes. Pour over fruit. Cool. Cover; chill until cold, about 3 hours. (Can be made 3 days ahead. Keep chilled.)
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