Winter Fruit Compote

Directions

1. 1
   In a medium-size saucepan, combine: 1/2 cup golden raisins, 1/4 cup Zante currants, 1/4 cup dried cherries, 1/2 cup dried apricots, diced, 1/2 cup dried apples, diced, 1 3/4 cups fresh orange juice, 3 strips of orange zest, 1/4 cup brown sugar.
2. 2
   Split in half lengthwise: One 1-inch piece of vanilla bean.
3. 3
   Use the tip of a sharp knife to scrape the black seeds from the inside of the bean directly into the saucepan; then add the bean, along with: 1 star anise (optional).
4. 4
   Cook over medium heat until the dried fruits have plumped and the juice has slightly thickened, about 3 to 5 minutes.
5. 5
   Let cool slightly, then discard the vanilla bean, orange zest, and star anise, if using.
6. 6
   Add sliced poached pears or quince to the cooled fruit.
7. 7
   The compote makes a memorable tart filling.
8. 8
   Strain off the liquid and use the fruit to make a galette (see Fruit Tarts, page 178).
9. 9
   Reduce the liquid and use it to glaze the galette after baking.
10. 10
    Serve with creme fraiche, whipped cream, or ice cream.