Spiced Fruit Compote

Name: Spiced Fruit Compote
Yield: 8 Servings
Ingredients: 1 750-ml botle Vin due Glacier wine or Essencia (orange Muscat wine); 2/3 cup sugar; 1/2 cup water; 1 cinnamon stick, broken in half; 5 whole cloves; 2 8-ounce firm but ripe pears, peeled, halved, cored, each half cut into 4 wedges; 18 dried Calimyrna figs, quartered; 3/4 cup dried apricots, halved; 8 dried pear halves, each cut into 3 wedges

By Lane CrowtherPhotography by Brian Leatart

September 30, 2002

Recipe notes