Almost any combination of dried fruits can be refreshed this way and turned into a dessert to be served alongside a slice of cake, or with a little crème fraîche. Fresh winter citrus fruits also make beautiful winter compotes when soaked in syrup flavored with their zest.

　　

Ingredients

8 servings

　　1/2 cup golden raisins

　　1/4 cup Zante currants

　　1/4 cup dried cherries

　　1/2 cup dried apricots, diced

　　1/2 cup dried apples, diced

　　1 3/4 cups fresh orange juice

　　3 strips of orange zest

　　1/4 cup brown sugar

　　One 1-inch piece of vanilla bean

　　1 star anise (optional)

　　

Step 1

In a medium-size saucepan, combine: 1/2 cup golden raisins, 1/4 cup Zante currants, 1/4 cup dried cherries, 1/2 cup dried apricots, diced, 1/2 cup dried apples, diced, 1 3/4 cups fresh orange juice, 3 strips of orange zest, 1/4 cup brown sugar.

　　

Step 2

Split in half lengthwise: One 1-inch piece of vanilla bean.

　　

Step 3

Use the tip of a sharp knife to scrape the black seeds from the inside of the bean directly into the saucepan; then add the bean, along with: 1 star anise (optional).

　　

Step 4

Cook over medium heat until the dried fruits have plumped and the juice has slightly thickened, about 3 to 5 minutes. Let cool slightly, then discard the vanilla bean, orange zest, and star anise, if using.

　　

Variations

Step 5

Add sliced poached pears or quince to the cooled fruit.

　　

Step 6

The compote makes a memorable tart filling. Strain off the liquid and use the fruit to make a galette (see Fruit Tarts, page 178). Reduce the liquid and use it to glaze the galette after baking. Serve with crème fraîche, whipped cream, or ice cream.

　　The Art of Simple Food