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
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.
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.
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.