Christmas Compote with Spiced Rioja Recipe Recipe

Name: Christmas Compote with Spiced Rioja Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium-size cinnamon sticks; 6 cloves; 1 vanilla bean, cut in half lengthwise; 8 black peppercorns; 1 long strip fresh orange peel without white pith; 1/4 cup brandy; 1/2 cup sugar, or more to taste; 6 dried Calimyrna figs, cut in half lengthwise; 8 to 10 prunes, cut in half; 1 medium-size Granny Smith apple, peeled, cored, and cut into 1-inch chunks; 1 medium-size, ripe but firm Bosc pear, peeled, cored, and cut into 1-inch chunks; 1/2 cup seedless dark grapes, cut in half; 1 handful of pomegranate seeds, for garnish; 1 bottle red rioja wine (3 1/4 cups); 3/4 cup dried apricots, preferably Californian, cut in half; 1 cup dried cherries or peaches (cut in half), or a combination of the two; 1/4 cup lightly toasted pine nuts, for garnish

Servings: persons

2 medium-size cinnamon sticks
6 cloves
1 vanilla bean, cut in half lengthwise
8 black peppercorns
1 long strip fresh orange peel without white pith
1/4 cup brandy
1/2 cup sugar, or more to taste
6 dried Calimyrna figs, cut in half lengthwise
8 to 10 prunes, cut in half
1 medium-size Granny Smith apple, peeled, cored, and cut into 1-inch chunks
1 medium-size, ripe but firm Bosc pear, peeled, cored, and cut into 1-inch chunks
1/2 cup seedless dark grapes, cut in half
1 handful of pomegranate seeds, for garnish
1 bottle red rioja wine (3 1/4 cups)
3/4 cup dried apricots, preferably Californian, cut in half
1 cup dried cherries or peaches (cut in half), or a combination of the two
1/4 cup lightly toasted pine nuts, for garnish

1
Place the cinnamon sticks, cloves, vanilla bean, peppercorns, and orange peel on two layers of cheesecloth, and tie the cheesecloth closed.
2
Place the wine, brandy, sugar, and the cheesecloth bag in a 3-quart saucepan.
3
Add 1/2 cup water and stir to mix.
4
Bring to a boil over high heat, stirring until the sugar dissolves.
5
Add the figs, apricots, cherries or peaches, and prunes.
6
Reduce the heat to low, cover the saucepan, and simmer until the fruit begins to soften, 10 minutes.
7
Add the apple and pear to the saucepan and stir very gently to distribute the fruit evenly in the liquid.
8
Cover the saucepan again and simmer for another 10 minutes.
9
The apple and pear should be quite soft.
10
Add the grapes and simmer until all the fruits are tender, about 5 minutes.
11
Let cool completely, then serve in glass bowls, garnished with the pomegranate seeds and pine nuts.

492

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 medium-size cinnamon sticks, 6 cloves, 1 vanilla bean, cut in half lengthwise, 8 black peppercorns, and more.

Yes, Christmas Compote with Spiced Rioja Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Christmas Compote with Spiced Rioja Recipe

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