Monday, February 25, 2008

Fruit Compote

This is a variation on an original from Delia Smith in her How To Cook Book Two. Basically, I used what I had, and changed the liquid amounts to compensate. So here's a basic recipe of what I might have done:

1 cup of dried apricots roughly chopped (could use any dried fruits -- Delia used prunes)
1/2 cup golden raisins
4-5 apples, peeled and chopped in chunks (basically all the apples in the fruit bowl that were on their way out!)
1 Tbsp. brown sugar
Some cinnamon, ginger, and cloves
1/4 cup cider vinegar
1 cup white wine (can use apple juice instead)
1/2 cup brandy (can use apple juice instead)
extra apple juice if needed
I dumped everything into a saucepan and made sure there was enough liquid so that it wouldn't go dry on me. Then, I simmered it for about 45 minutes until things were nice and soft and the liquid was nearly gone. Excellent with pork or chicken, and really lovely on scones or toast!

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