Dried Fruit Compote With Port, Cinnamon, And Ginger
- 1 cup water
- 1 cup ruby Port
- 1/2 cup sugar
- 2 cinnamon sticks
- 2 tablespoons finely-chopped crystallized ginger
- 2 bags mixed dried fruits - (8 oz ea) large pieces
Combine 1 cup water, Port, sugar, cinnamon sticks, and ginger in heavy medium saucepan. Bring to boil over high heat, stirring until sugar dissolves. Add fruit. Reduce heat to medium. Simmer until fruit is tender and syrup thickens slightly, stirring occasionally, about 10 minutes. Transfer compote to bowl. Cover and chill at least 4 hours and up to 1 day.
This recipe yields 6 to 8 servings.
Sweet and spicy, this compote is a great topping for vanilla ice cream. Carol also serves it with pound cake. Begin the recipe at least four hours and up to one day ahead.