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Categories:Viewed: 75 - Published at: 3 years ago
Ingredients
- Spiced bouquet garni (leaves from 1 fresh rosemary branch; two 5-inch-long strips orange peel; 1 teaspoon whole black peppercorns)
- 3 cups orange juice
- 2 cups dried apricots (preferably whole Mediterranean; about 12 ounces)
- 3/4 cup dried tart cherries
- 3/4 cup golden raisins
- 3/4 cup dry white wine
- 3/4 cup sugar
Method
- Place rosemary, orange peel, and peppercorns on large square of 3 layers of moistened cheesecloth.
- Gather cheesecloth and tie securely.
- Combine bouquet garni and all remaining ingredients in large saucepan.
- Bring to boil over high heat, stirring until sugar dissolves.
- Reduce heat to medium-low and simmer, uncovered, until fruit is tender and liquid is thick and syrupy, stirring occasionally, about 35 minutes.
- Transfer compote with bouquet garni to bowl; chill until cold, at least 6 hours and up to 2 days.
- Using tongs, remove bouquet garni; serve.
