Dried Apricot Compote with Late-Harvest Riesling

Name: Dried Apricot Compote with Late-Harvest Riesling
Ingredients: 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

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

Martha Stewart Living, September 1998

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Ingredients

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

Directions

Step 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.

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Step 2
Strain into a glass measuring cup, yielding 3/4 cup. Reserve ginger; discard other solids.
Step 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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Dried Apricot Compote with Late-Harvest Riesling

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Dried Apricot Compote with Late-Harvest Riesling

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