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Dried fruit compote

I found myself with several half-empty packets of dried fruit, not to mention brandy syrup (in the fridge, ‘natch) leftover from winter dessert parties. I thought a compote would nicely accessorize other sweet dishes, not to mention easily frozen until needed. You can serve this warm or cold with yogurt, rice pudding — especially good with kheer! — ice cream, or fromage blanc.

dried fruit compoteUh, still working on that kheer recipe…one of these days. 😉

Feel free to change around the amounts and types of dried fruits. The following is what I had on hand at the time, and made for a good sweet-tart balance.


  • 3/4 cup dried apricots
  • 1/2 cup dates, pitted
  • 1/2 cup figs
  • 1/4 cup raisins
  • 1/3 cup boozy sugar syrup — a simple syrup with brandy, in my case
  • 2/3 cup water


  1. Chop up the dried fruits in roughly the same size, no more than 1/4 inch or so thick.
  2. Combine everything in a sauce pot. Bring to a simmer, uncovered, until the fruits plump up and the liquid has turned into a thick sauce — about 10 to 15 minutes on low heat.
  3. Serve as an accessory — the compote is rather rich by itself — warm, cold or at room temperature. Freeze leftovers, if any remain.

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