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Chamomile Dried Fruit Compote

Mascarpone, a slightly sweet Italian cream cheese, pairs nicely with the tart and sweet dried fruit.

  • Servings: 4

Source: Martha Stewart Living, November 1995


  • 3 1/2 tablespoons granulated sugar
  • 4 chamomile tea bags
  • 4 dried peach halves
  • 4 dried pear slices
  • 12 dried apricots
  • 12 dried pitted prunes
  • 12 dried apple slices
  • 1/3 cup dried cherries
  • 4 ounces mascarpone cheese, at room temperature
  • 1 teaspoon orange liqueur, such as Grand Marnier
  • 1 1/2 teaspoon confectioners' sugar


  1. Bring 3 1/2 cups of water and granulated sugar to a boil. Add tea bags, remove from heat, and let steep for 15 minutes.

  2. Remove tea bags and bring back to a boil. Add peaches and pears, reduce heat to medium, and simmer for about 4 minutes. Add apricots, prunes, and apples and simmer for 2 to 3 minutes. Add cherries and simmer for 1 minute more. Remove from heat and set aside.

  3. In a bowl, mix together the mascarpone, orange liqueur, and confectioners' sugar. To serve, divide fruit among bowls, pour some of the poaching liquid over, and top with the mascarpone.

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