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Looking for dried fruit compote recipes...

I'm planning a New Year's Eve dinner for 6 people. For some reason, I am fixated on using dried fruit, particularly dried apricot and thought I would make a compote and garnish it with toasted almonds and creme fraiche or goat cheese. But I'd thought I'd see if any of you Chowhounders have dried fruit compost experience/ideas...

Thanks in advance.....

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  1. I made this recipe several times:


    It's a bit too sweet for me, though, so I also add some fresh lemon juice when serve it.

    1. I've made this one for many brunches, and serve with Greek yogurt and always get raves.
      It's from a slow cooker cookbook (circa 1970s) but I am sure it would be fine
      on a stovetop, perhaps it will cook in less time:

      1 - 11 oz. pkg of dried mixed fruit (*I just used a mixture of apricots & prunes*)
      2 apples, peeled, cored and sliced into 1/2 inch thick rings
      1/3 cup raisins, golden preferred (*I used dried cranberries instead*)
      2 lemon slices
      1/4 c. orange juice
      1/4 c. sugar
      1 stick cinnamon
      2 cups water

      Combine and cook on low in slow cooker for 2 - 3 hours, serve warm or chilled.

      1. When I was a child, my mother would make this as a special way to nudge us out of bed on unusually cold mornings:
        1 pkg prunes
        1 pkg dried apricots
        Put them in a bean pot, cover with plenty of water, cover tightly. Place in a low oven at bedtime & cook overnight. In the morning the kitchen smelled like heaven! We ate them with oatmeal. The fruit becomes melt in your mouth tender & the liquid turns to syrup consistency. This is so simple & adapts well for finishing a meal.

        2 Replies
        1. re: meatn3

          This sounds so wonderful. Did she (or you) have other good uses for the bean pot? (I just saw one and was tempted.)

          1. re: karykat

            She never used it for anything else (my father only likes canned kidney beans).
            I have one and use it a bit in the winter. Purchased it since it was so beautiful, took a while to get used to using it. Holds the heat beautifully & easy to clean. Looks stunning steaming with homey goodness at meal times.

        2. Thanks, all for your suggestions...I'm looking forward to integrating them into my compote experiment...

          Happy Holidays!

          1. I haven't tried this recipe but am a big fan of Delia's Smith and her site is loaded with English fruit puddings like this one:
            While you might prefer one of the generously provided reader-recipes, I would still look at her site, she gives a lot of guidance on the cooking aspect of the compote as well.

            1. Alice Waters makes a simple yet delicious dried fruit compote (to which I added fresh apples & pineapple as well as made some adjustments for what I had on hand).
              I don't have it in front of me, so this is paraphrased from memory:
              zest of one fresh orange, juice of three oranges
              2 C combination of dried fruit - I used raisins, craisins, apricots
              (added 1 peeled chopped apple and fresh pineapple chunks)
              1/2 C sugar, 1 Tbls vanilla
              Mix all ingredients and bring to a slow simmer. Turn off heat, leave covered to absorb the juices.
              This was unexpectedly delicious and the vanilla added just the right "je ne sais quoi". The compote can be served warm or cold and keeps well in the refrigerator.
              FYI: once, I used some orange segments but they did not hold up well.

              1. I made a terrific one for Thanksgiving, from the November issue of Gourmet. It used dried figs, apricots, and sour cherries. Cooked in syrup flavored with white wine and vanilla bean. Intended as an accompaniment for a ricotta tart (which was also delicious), I think it would also be great with a cheese plate or even ice cream.

                1. When I make compotes or chutneys, I use the Jam setting on my bread machine. Just put everything on the bread pan and start it up. After it heats up and has stirred for a few minutes, I check to make sure everything is getting mixed together – that's it. It's the zero effort way! Never have to watch it or stir it or be afraid it will burn.

                  1. Really big Bump.

                    Recipe from an old Polish cookbook that I just made. It is fantastic !

                    Twelve Fruit Compote

                    3 C Water (I added 1C more during simmering)
                    1 lb Mixed Dried Fruit (pears, figs, apricot, peaches)
                    1 C Pitted Prunes
                    0.5 C Raisins
                    1 C Pitted sweet Cherries
                    2 Apples, peeled and sliced
                    1 C Sugar (I used only 1/2 C)
                    1 Lemon, sliced
                    6 Whole Cloves
                    2 Cinnamon sticks, 3" long
                    1 Orange
                    0.5 C Cranberries
                    0.5 C Seedless Grapes
                    0.5 C Cherry Brandy

                    Combine water, mixed dry fruits, prunes and raisins in 6 quart kettle. Bring to a boil, cover and simmer 20 minutes or until fruits are tender and plump.

                    Add cherries, apples and cranberries. Stir in sugar, lemon, and spices (in a bag). Cover and simmer for 5 minutes.

                    Grate orange peel and set aside. Peel orange and remove skin from sections. Add orange sections to Compote. Stir in grapes and brandy. Bring to a boil and remove from heat.

                    Stir in Orange peel, cover and let stand for 15 minutes. Remove spices. Makes 4 Pint (500mL) jars.

                    Recipe doesn't say how long it preserves, but I'm guessing not long, and it should be refrigerated. Fantastic cool or warm, eaten straight, or used as a topping.