Spiced Fruit Compote

Name: Spiced Fruit Compote
Ingredients: 1 750-ml bottle Vin du Glacier wine or Essencia (orange Muscat wine); 2/3 cup sugar; 1/2 cup water; 1 cinnamon stick, broken in half; 5 whole cloves; 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

9 ingredients

9 steps

Ingredients

1 750-ml bottle Vin du Glacier wine or Essencia (orange Muscat wine)
2/3 cup sugar
1/2 cup water
1 cinnamon stick, broken in half
5 whole cloves
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

Directions

1

Stir first 5 ingredients in large saucepan over medium heat until sugar dissolves.
2

Add remaining ingredients; simmer until fruit is tender, about 15 minutes.
3

Using slotted spoon, transfer fruit to bowl.
4

Boil syrup in pan until reduced to 1/2 cup, about 7 minutes.
5

Pour over fruit.
6

Cool.
7

Cover; chill until cold, about 3 hours.
8

(Can be made 3 days ahead.
9

Keep chilled.)