Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Boozy Fruit 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 Photo: Aya Brackett Prep Time: 20 mins Total Time: 50 mins Yield: 2 cups You can make this port-spiked compote up to a week in advance. Serve it with our Baked Brie. Ingredients 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 Directions 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. Print