Mosaic Fruit Compote

Recipe Ingredients

1 cup	237ml	Port or apple juice
1/2 cup	118ml	Water
2 tablespoons	30ml	Honey
1/2 teaspoon	2.5ml	Dried mint
1		Vanilla bean
1/4 lb	113g / 4oz	Dried pitted prunes
1/4 lb	113g / 4oz	Dried calimyrna figs
1/4 lb	113g / 4oz	Dried mission figs
1/4 lb	113g / 4oz	Dried apricots
6		Fresh mint leaves - for garnish

Recipe Instructions

n a 2-quart saucepan stir together port, the water, honey, dried mint, and vanilla bean.

Wash and dry prunes, figs, and apricots. Place fruit into port-honey-vanilla mixture and stir to cover.

Macerate for 2 hours. Bring port-fruit mixture to a boil. Immediately reduce heat to simmer and cook until fruit is tender (15 minutes).

Remove fruit (use a slotted spoon) to a shallow serving bowl or individual bowls.

Bring juices back to a boil, then cook over moderate heat until reduced by half. Strain sauce over fruit.

Source:
Cole Publishing Group Recipe Collection

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