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.

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Credit: James Carrier

Recipe Summary test

Yield:
Makes about 2 1/2 cups; 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

284 calories; calories from fat 35%; protein 2.4g; fat 11g; saturated fat 6.9g; carbohydrates 48g; fiber 2.9g; sodium 26mg; cholesterol 33mg.
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