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Spiced Fruit Compote

Spiced Fruit Compote


  • 1 750-ml botle Vin due Glacier wine or Essencia (orange Muscat wine)
  • 1 cinnamon stick, broken in half
  • 2 8-ounce firm but ripe pears, peeled, halved, cored, each half cut into 4 wedges
  • 18 dried Calimyrna figs, quartered
  • 3/4 cup dried apricots, halved
  • 8 dried pear halves, each cut into 3 wedges

Recipe Preparation

  • Stir first 5 ingredients in large saucepan over medium heat until sugar dissolves. Add remaining ingredients; simmer until fruit is tender, about 15 minutes. Using slotted spoon, transfer fruit to bowl. Boil syrup in pan until reduced to 1/2 cup, about 7 minutes. Pour over fruit. Cool. Cover; chill until cold, about 3 hours. DO AHEAD Can be made 3 days ahead. Keep chilled.

Reviews Section

Watch the video: Griddled Pineapple with Spiced Caramel - Gordon Ramsay (December 2021).