This recipe originally accompanied Gingerbread with Dried Fig, Apricot and Cherry compote
Also sensational over vanilla ice cream.
Recipe information
Yield
Serves 8
Ingredients
2 1/2 cups water
1 cup sugar
2 cinnamon sticks, broken in half
1 8-ounce package dried Calimyrna figs, stemmed, figs halved lengthwise
1 6-ounce package dried apricots
1 cup dried tart cherries (about 4 1/2 ounces)
3/4 cup brandy
3 tablespoons chopped crystallized ginger
Preparation
Combine 2 1/2 cups water, sugar and cinnamon sticks in large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Reduce heat to medium-low; cover and simmer 5 minutes. Add figs and simmer uncovered 3 minutes. Remove from heat. Mix in apricots, cherries and then brandy. Return to heat and simmer uncovered until all fruits are tender but still retain shape, about 10 minutes. Remove from heat. Stir in crystallized ginger. Cool. (Compote can be prepared 3 days ahead. Cover and refrigerate.) Serve at room temperature or chilled.
