Winter Fruit Compote

1. 1

   In a medium-size saucepan, combine: 1/2 cup golden raisins, 1/4 cup Zante currants, 1/4 cup dried cherries, 1/2 cup dried apricots, diced, 1/2 cup dried apples, diced, 1 3/4 cups fresh orange juice, 3 strips of orange zest, 1/4 cup brown sugar.

2. 2

   Split in half lengthwise: One 1-inch piece of vanilla bean.

3. 3

   Use the tip of a sharp knife to scrape the black seeds from the inside of the bean directly into the saucepan; then add the bean, along with: 1 star anise (optional).

4. 4

   Cook over medium heat until the dried fruits have plumped and the juice has slightly thickened, about 3 to 5 minutes.

5. 5

   Let cool slightly, then discard the vanilla bean, orange zest, and star anise, if using.

6. 6

   Add sliced poached pears or quince to the cooled fruit.

7. 7

   The compote makes a memorable tart filling.

8. 8

   Strain off the liquid and use the fruit to make a galette (see Fruit Tarts, page 178).

9. 9

   Reduce the liquid and use it to glaze the galette after baking.

10. 10

    Serve with creme fraiche, whipped cream, or ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.