Spiced Fig-and-Zinfandel Compote |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3/4 cup diced dried mission figs |
1/2 cup diced dried apricots |
1/3 cup raisins |
1 1/2 cups zinfandel wine |
1 bay leaf |
1 teaspoon coriander seeds |
1 teaspoon fennel seeds |
1/4 teaspoon cumin seeds |
1/4 teaspoon black peppercorns |
1 whole clove |
1 (1/2-inch) cinnamon stick |
1 tablespoon fresh lemon juice |
3 tablespoons honey |
1/4 teaspoon salt |
Directions:
1. Combine first 5 ingredients in a nonaluminum saucepan, and let stand 30 minutes.
2. Place a small skillet over medium-high heat until hot; add coriander seeds and next 5 ingredients, and cook, stirring constantly, until spices are toasted. Transfer spices to a clean coffee grinder and grind until fine. Set aside 1 tablespoon spice mixture. Reserve remaining ground spices for other uses.
3. Bring fruit mixture to a boil. Reduce heat, and simmer, uncovered, 35 minutes or until thickened. Add lemon juice, honey, salt, and 1 tablespoon reserved ground spice mixture to fruit mixture; cool.
4. Note: We prefer toasted and freshly ground whole spices, but you can substitute prepared ground spices in the following proportions: 3/4 teaspoon coriander, 3/4 teaspoon fennel, 1/2 teaspoon cumin, 1/4 teaspoon black pepper, 1/8 teaspoon clove, and 1/2 teaspoon cinnamon.
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