Food & Cooking Recipes Quick & Easy Recipes Dried Apricot Compote with Late-Harvest Riesling By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Serve this compote over toasted slices of our Brown-Sugar Pound Cake. 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 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. Strain into a glass measuring cup, yielding 3/4 cup. Reserve ginger; discard other solids. 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. Print