Dried Apricot Compote with Late-Harvest Riesling


Serve this compote over toasted slices of our Brown-Sugar Pound Cake.


  • 20 dried apricot halves (See Oven-Dried Fruit recipe )

  • 1 375-milliliter bottle late-harvest Riesling

  • 3 whole cinnamon sticks

  • 1 teaspoon pink peppercorns, plus more for garnish

  • 1 tablespoon crystallized ginger pieces

  • 12 small mint leaves


  1. Cut 4 apricot halves into smaller pieces; transfer to a saucepan. Add Riesling, cinnamon sticks, peppercorns, and ginger. Bring to a boil over medium-high heat. Reduce heat. Simmer, stirring occasionally, 15 minutes.

  2. Strain into a glass measuring cup, yielding 3/4 cup. Reserve ginger; discard other solids.

  3. Divide remaining apricots among 4 dessert bowls. Pour syrup over fruit; garnish with reserved ginger, peppercorns, and mint.

Cook's Notes

You can also use dried plumcots, a hybrid of plums and apricots, with or in place of apricots.

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