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Fruit Compote

Fruit Compote

 

 

This recipe goes with Grilled Pork Roast With Fruit Compote

Southern Living SEPTEMBER 2008

  • Yield: Makes 2 cups
  • Cook time:25 Minutes
  • Prep time:15 Minutes

Ingredients

  • 16 dried Mission figlets, quartered*
  • 1 Granny Smith apple, diced
  • 12 dried apricots, thinly sliced
  • 1/2 cup seedless red grapes, halved
  • 1/2 cup chopped red onion
  • 1/2 cup dry white wine
  • 1/2 cup cider vinegar
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Preparation

1. Combine all ingredients in a 3-qt. saucepan, and cook over medium heat, stirring occasionally, 25 minutes or until thickened and liquid is reduced by three-fourths. (Mixture will continue to thicken as it cools.) Serve warm or at room temperature.

*12 dried Mission figs, coarsely chopped, may be substituted.

Note: For testing purposes only, we used Blue Ribbon Orchard Choice Mission Figlets.

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Fruit Compote recipe

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