Apricot-Cherry Compote

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

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Nutritional Information

Amount per serving
  • Calories: 284
  • Calories from fat: 35%
  • Protein: 2.4g
  • Fat: 11g
  • Saturated fat: 6.9g
  • Carbohydrate: 48g
  • Fiber: 2.9g
  • Sodium: 26mg
  • Cholesterol: 33mg


  • 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


  1. 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. 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,
  3. or up to 2 days.
  4. 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
  5. into six small bowls. Top each serving with a dollop of whipped cream mixture;
  6. offer remaining to add to taste.
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