Submitted by: Ann Garfinkel
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Adding a couple of shots of brandy will only make this recipe better, according to Chef Valenti. It is an easy dessert, and the chef suggests making a large batch of the poached fruit well in advance, because there are many uses for it, including using it as a topping for French toast. Ann Garfinkel served it to our Bridge Club, and everyone loved it!
1 ½ cups dry white wine
¾ cup sugar
1 cinnamon stick
8 whole cloves
1 ¼ pounds mixed dried apricots and pitted prunes, coarsely chopped (3 cups)*
2 cups cold water
1 ½ tablespoons pure vanilla extract
Vanilla ice cream, gelato or creme fraiche, for serving.
*Ann included other dried fruits as well ... cherries and blueberries.
In a large saucepan, combine the white wine, sugar, cinnamon stick and cloves and bring to a boil over high heat. Simmer over low heat for 10 minutes. Add the dried fruits, water and vanilla extract and bring to a boil. Simmer over low heat until the fruit is plump and the liquid is slightly syrupy, about 25 minutes. Discard the cinnamon stick and cloves. Spoon the warm fruit and syrup over ice cream and serve.
MAKE AHEAD: The fruit compote can be refrigerated for up to 1 week.
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