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.
Sunset NOVEMBER 2003
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.
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