Winter Compote of Fruit

February 22, 2013

Using the dried fruits of winter; delicious and sweet, balanced with coffee

This is a dish that is made for the dried fruits of winter, deeply delicious, sweet, yet balanced with the lovely acidic quality of good quality coffee. Nearly any kind of citrus and dried fruits will do; we suggest quite a few but use whatever you like best. Mix just a few or a lot, as available.

This recipe makes 12 generous servings.

3 cups water 
1 cup freshly brewed coffee 
1 orange, thinly sliced with rind intact 
1/2 cup sugar or more, to taste 
1 large lemon, thinly sliced with rind intact 
1 cup seedless grapes, white or red 
1/2 cup raisins, golden or black 
1/2 cup dried cherries 
1 pound of mixed dried fruit such as figs, prunes, apricots, nectarines, mangoes, peaches or apples 
8 whole cloves 
4 cinnamon sticks

Brew the coffee.
Put the water and sugar in a large saucepan and stir over medium heat until the sugar dissolves. 
Put in everything - except the grapes - and simmer for about 20 minutes, stirring occasionally. 
The fruits will become fork-tender soft, and the liquid will achieve a syrupy consistency. 
Add the grapes and allow the mixture to cool to room temperature. 
Serve in individual bowls and top with plain yogurt. 
You can also strain, chop, and use as a filling for sweet empanadas.

Please note: image may vary from recipe.