New This Month

Boozy Fruit

You can make this port-spiked compote up to a week in advance. Serve it with our Baked Brie.

  • Prep:
  • 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


  1. 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.

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