Dried-Fruit Compote with Vanilla and Orange |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Active time: 15 min Start to finish: 2 3/4 hr (includes cooling) Ingredients:
1 navel or juice orange |
1 1/2 cups dry white wine |
2/3 cup sugar |
2 cups water |
1 vanilla bean, halved lengthwise |
1/2 lb dried figs (preferably calimyrna; about 1 cup) |
1/2 lb dried apricots (about 1 1/3 cups) |
1/2 lb pitted prunes (about 1 1/4 cups) |
accompaniment: lightly sweetened low-fat sour cream (optional) |
Directions:
1. Peel zest in long strips from half of orange with a vegetable peeler and trim any white pith from zest. Cut zest into fine julienne strips. Halve orange and squeeze 1/3 cup juice.
2. Combine zest, juice, wine, sugar, and 2 cups water in a 3-quart heavy saucepan. Scrape seeds from vanilla bean with a sharp knife into wine mixture, reserving pod for another use. Bring mixture to a boil, stirring until sugar is dissolved, then continue to boil, uncovered, until reducedto about 3 cups, about 10 minutes.
3. While syrup is boiling, cut off and discard fig stems and halve figs lengthwise. Add figs to syrup and simmer, covered, until they soften, about 5 minutes. Add apricots and prunes, then simmer, covered, until plump, 8 to 10 minutes.
4. Transfer compote to a heatproof bowl and cool to warm or room temperature, 1 to 2 hours.
5. Cooks' note: Compote can be made 1 day ahead and chilled, covered. Reheat over moderately low heat.
6. Each serving with 2 tablespoons low-fat sour cream contains about 429 calories and 4 grams fat (without sour cream: 384 calories and 1 gram fat). Nutritional analysis provided by Bon Appétit
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