Spiced Fig-and-Zinfandel Compote

Jean Allsopp

Yield:

Makes 1 3/4 cups

Recipe from


Ingredients

3/4 cup diced dried Mission figs
1/2 cup diced dried apricots
1/3 cup raisins
1 1/2 cups Zinfandel wine
1 bay leaf
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1/4 teaspoon cumin seeds
1/4 teaspoon black peppercorns
1 whole clove
1 (1/2-inch) cinnamon stick
1 tablespoon fresh lemon juice
3 tablespoons honey
1/4 teaspoon salt

Preparation

Combine first 5 ingredients in a nonaluminum saucepan, and let stand 30 minutes.

Place a small skillet over medium-high heat until hot; add coriander seeds and next 5 ingredients, and cook, stirring constantly, until spices are toasted. Transfer spices to a clean coffee grinder and grind until fine. Set aside 1 tablespoon spice mixture. Reserve remaining ground spices for other uses.

Bring fruit mixture to a boil. Reduce heat, and simmer, uncovered, 35 minutes or until thickened. Add lemon juice, honey, salt, and 1 tablespoon reserved ground spice mixture to fruit mixture; cool.

Note: We prefer toasted and freshly ground whole spices, but you can substitute prepared ground spices in the following proportions: 3/4 teaspoon coriander, 3/4 teaspoon fennel, 1/2 teaspoon cumin, 1/4 teaspoon black pepper, 1/8 teaspoon clove, and 1/2 teaspoon cinnamon.

Note:

Mark Dommen,

One Market, San Francisco, California,

July 2005