You can make this port-spiked compote up to a week in advance. Serve it with our Baked Brie.
- Total Time:
- Yield: Makes 2 cups
Photography: Aya Brackett
Source: Martha Stewart Living, December 2016
- 1/2 cup dried Calimyrna figs, coarsely chopped
- 1/2 cup dried tart California apricots, coarsely chopped
- 1/2 cup dried pears, coarsely chopped
- 1/4 cup raisins
- 2 cups port wine
- 1 cinnamon stick
- Large pinch of kosher salt
Combine all ingredients in a small saucepan. Bring to a boil; cook, stirring occasionally, until port just starts to turn syrupy, 8 to 10 minutes. (Sauce will continue to thicken as it cools.) Let cool completely. Remove cinnamon stick and serve, or store, covered, in refrigerator up to 1 week.