Dried-Fruit Compote with Vanilla and Orange

1. 1

   Peel zest in long strips from half of orange with a vegetable peeler and trim any white pith from zest.

2. 2

   Cut zest into fine julienne strips.

3. 3

   Halve orange and squeeze 1/3 cup juice.

4. 4

   Combine zest, juice, wine, sugar, and 2 cups water in a 3-quart heavy saucepan.

5. 5

   Scrape seeds from vanilla bean with a sharp knife into wine mixture, reserving pod for another use.

6. 6

   Bring mixture to a boil, stirring until sugar is dissolved, then continue to boil, uncovered, until reducedto about 3 cups, about 10 minutes.

7. 7

   While syrup is boiling, cut off and discard fig stems and halve figs lengthwise.

8. 8

   Add figs to syrup and simmer, covered, until they soften, about 5 minutes.

9. 9

   Add apricots and prunes, then simmer, covered, until plump, 8 to 10 minutes.

10. 10

    Transfer compote to a heatproof bowl and cool to warm or room temperature, 1 to 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.