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Dried Fruit Compote in Vanilla Syrup

By The Canadian Living Test Kitchen

Tested till perfect

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Dried Fruit Compote in Vanilla Syrup

This recipe makes 10 servings

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Nutritional Info
Per each of 10 servings: about -
cal 287
pro 2 g
total fat 1 g
sat. fat 0
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

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.

Ingredients

  • 1 vanilla bean
  • 1-1/2 cups granulated sugar
  • 3 cups dry Gewurtaminer or riesling wine or water
  • 1 cup dried apricots
  • 1 cup dried pears, cut in half
  • 1 cup dried peaches, cut in half
  • 1 cup dried 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.)

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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