Apricot-Cherry Compote

Apricot-Cherry Compote Recipe
James Carrier
Notes: We like to use Sauternes, a botrytized wine with honey and apricot flavors, in this simple but intense dessert. Muscat and other white dessert wines are also good; don't use fortified wines such as sherry or port. If you can't find crème fraîche, substitute more whipping cream.

Yield:

Makes about 2 1/2 cups; 6 servings

Recipe from

Sunset

Nutritional Information

Calories 284
Caloriesfromfat 35 %
Protein 2.4 g
Fat 11 g
Satfat 6.9 g
Carbohydrate 48 g
Fiber 2.9 g
Sodium 26 mg
Cholesterol 33 mg

Ingredients

8 ounces dried apricots
4 ounces dried tart cherries
1 bottle (375 ml.) Sauternes or other dessert wine (see notes)
1/2 cup whipping cream
1/3 cup crème fraîche (see notes)
1 tablespoon sugar

Preparation

1. Cut dried apricots into 1/4-inch strips. In a 3- to 4-quart nonreactve pan, combine apricots, cherries, and 1 cup hot water. Let stand until fruit is slightly soft, about 30 minutes.

2. Pour in Sauternes and bring to a simmer over medium-low heat. Cook, gently stirring occasionally, until cherries are plump, apricots are very soft, and liquid is cloudy and thick, about 30 minutes. Cover and chill until cold, at least 2 hours,

or up to 2 days.

3. In a bowl, combine whipping cream, crème fraîche, and sugar; beat with an electric mixer at medium-high speed until soft peaks form. Spoon apricot-cherry compote

into six small bowls. Top each serving with a dollop of whipped cream mixture;

offer remaining to add to taste.

November 2003
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