This recipe originally accompaniedGingerbread with Dried Fig, Apricot and Cherry compote
Also sensational over vanilla ice cream.
Ingredients
Serves 8
结合2 1/2杯水,糖和肉桂棒s 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.
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Reviews (7)
Back to TopFour Forks for my version: Used Grand Marnier instead of brandy. No ginger. Took fruit out, then boiled down to about 1 cup of syrup. and ladled syrup back over fruit. Next day at a brunch, served room temperature with greek yogurt sweetened with honey. Fabulous winter alternative to fresh fruit and went excellently with champagne.
Anonymous
12/30/2012
This is great and easy. I also added a handful of mission figs along w/the Calimyrnas. Cut Calimyrnas in quarters--half is too big. I used about 1/4 C. apricot brandy and 1/2 C. cognac.
Anonymous
Seal Beach, CA
2/11/2009
Very easy and incredibly tasty. Next time I will cook the fruit a tad longer, they were still a bit firmer than I'd like. The Brandy gave this dish a wonderful flavor. I also added a slight bit of cornstarch which helped the sauce obtain a more syrupy consistency. I will also experiement with other spices, the cinnamon was very good but I think maybe a bit of vanilla and a star anise as another reviewer suggested would give it a real depth of flavor.
Anonymous
Bothell, WA
1/11/2004
Help. My idea of a compote is something thick, this seems to have a lot of liquid, will it get thicker when it cools? It smells and tastes delicious, should I thicken it with cornstarch?
allison
ambler, pa
10/10/2003
Love this compote. I used orange juice and just a splash of brandy and it was delicious. You could probably omit the brandy altogether if you needed to. I served this over the Italian rice pudding cake on this site and it was a perfect dessert moment.
Anonymous
Bloomington IN
11/15/2002
A wonderful compote! Goes wonderfully with the gingerbread and looks beautiful.
Anonymous
San Diego, CA
12/23/1999
This is a beautiful as well as delicious accompaniment to the ginger cake or anything else. It would be delicious with ice cream, pound cake, or even with a brunch menu. I am thinking that when Passover comes around I should make this to go with a Passover sponge cake. Served in a cut glass bowl it looks gorgeous.
Anonymous
Dallas, TX
9/12/1999
This is a beautiful as well as delicious accompaniment to the ginger cake or anything else. It would be delicious with ice cream, pound cake, or even with a brunch menu. I am thinking that when Passover comes around I should make this to go with a Passover sponge cake. Served in a cut glass bowl it looks gorgeous.
Anonymous
Dallas, TX
9/12/1999
