Boozy Fruit

Photo: Aya Brackett
Prep Time:
20 mins
Total Time:
50 mins
2 cups

You can make this port-spiked compote up to a week in advance. Serve it with our Baked Brie.


  • ½ cup dried Calimyrna figs, coarsely chopped

  • ½ cup dried tart California apricots, coarsely chopped

  • ½ cup dried pears, coarsely chopped

  • ¼ cup raisins

  • 2 cups port wine

  • 1 cinnamon stick

  • Large pinch of kosher salt


  1. Combine all ingredients in a small saucepan. Bring to a boil; cook, stirring occasionally, until port just starts to turn syrupy, 8 to 10 minutes. (Sauce will continue to thicken as it cools.) Let cool completely. Remove cinnamon stick and serve, or store, covered, in refrigerator up to 1 week.

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