Dried Fruit Compote in Vanilla Syrup
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As the fruit soaks with the vanilla pod in the syrup, it absorbs even more flavour. Pack this into attractive jars for hostess gifts and include suggestions to serve over ice cream or pound cake.
Servings: 6 cups (1.5 L) or 8 to 10 servings
Ingredients:
Dried Fruit Compote in Vanilla Syrup
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per each of 10 servings: about | - |
| cal | 287 |
| pro | 2 g |
| total fat | 1 g |
| sat. fat | trace |
| carb | 72 g |
| fibre | 7 g |
| chol | 0 mg |
| sodium | 9 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 14% |
| vit A | 6% |
| vit C | 8% |
| folate | 1% |
Suggested Recipes
-
1 vanilla bean
1-1/2 cups (375 mL) granulated sugar
3 cups (750 mL) dry Gew?raminer or Riesling wine or water
1 cup (250 mL) dried apricots
1 cup (250 mL) each dried pears, peaches and dark figs, cut in half
Preparation:
Cut vanilla bean in half lengthwise; scrape out seeds. Cut pod in half crosswise to make 4 pieces. In saucepan, bring vanilla pod and seeds, sugar and wine to boil; boil, stirring occasionally, until clear, about 3 minutes.
Add apricots, pears, peaches and figs; return to boil. Reduce heat and simmer until fruit is plump, 10 minutes; let cool. Transfer to airtight container; refrigerate for 24 hours. (Make-ahead: Refrigerate for up to 2 weeks.)
Add apricots, pears, peaches and figs; return to boil. Reduce heat and simmer until fruit is plump, 10 minutes; let cool. Transfer to airtight container; refrigerate for 24 hours. (Make-ahead: Refrigerate for up to 2 weeks.)
Additional Information
- Substitution
Vanilla Extract Version: Omit vanilla bean. Stir 2 tsp (10 mL) vanilla extract into cooled compote.
Source
Canadian Living Magazine: November 2007
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