Christmas Compote with Spiced Rioja 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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!