Use this recipe when making our Dried-Apricot Compote With Late-Harvest Riesling. Any fruit you choose for this recipe should be ripe but still firm.
- Yield: Fills one standard baking pan
Source: Martha Stewart Living, September 1998
- 8 peaches, pits removed, halved or quartered
- 12 to 14 plums, pits removed, halved or quartered
- 10 to 11 apricots, pits removed, halved or quartered
- 10 plumcots, pits removed, halved or quartered
- 12 figs, halved
- 2 small bunches seedless grapes, removed from stems
- 2 tablespoons sugar, or more to taste
Heat oven to 225 degrees. Line a baking pan with parchment paper (or a Silpat baking mat, if you're drying figs). Arrange fruit, cut sides up, spaced 1/2 to 1 inch apart, on pan. Sprinkle 1 tablespoon sugar over fruit; depending on fruit's tartness, add more sugar.
Transfer pan to oven; dry until fruit has shriveled, edges have dried, and centers are still juicy; timing will vary according to variety of fruit, ripeness, and size, 1 1/2 to 4 hours. If juices start to run, baste with juices every hour. Transfer pan to a cooling rack; remove from pan while still warm.