Dried Fruit Compote

Spray your knife with cooking spray to prevent dried fruit from sticking to it.

  • Servings: 6

Source: Martha Stewart Living, May 2001


  • 3 cups apple cider
  • 12 dried apricots, cut into 1/2-inch pieces
  • 6 dried pear halves, cut into 1/2-inch pieces
  • 3/4 cup golden raisins
  • 3/4 cup dried cherries
  • 2 cinnamon sticks
  • 1 half-inch piece fresh ginger, peeled
  • Zest and juice of 1 lemon
  • 1 pinch of freshly ground white pepper


  1. In a medium saucepan, combine all ingredients. Bring to a boil. Reduce to simmer, and cook until fruit is soft and liquid is thick, about 20 minutes.

  2. Remove cinnamon and ginger, and discard. Serve hot, at room temperature, or cold.

Cook's Notes

The compote can be stored in an airtight container, refrigerated, for up to 1 week.


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