This recipe is an accompaniment for Buttermilk Ice Cream with Spiced Fruit Compote .
Recipe information
Yield
Makes 8 servings
Ingredients
1 750-ml bottle Vin du Glacier wine or Essencia (orange Muscat wine)
2/3 cup sugar
1/2 cup water
1 cinnamon stick, broken in half
5 whole cloves
2 8-ounce firm but ripe pears, peeled, halved, cored, each half cut into 4 wedges
18 dried Calimyrna figs, quartered
3/4 cup dried apricots, halved
8 dried pear halves, each cut into 3 wedges
Preparation
Stir first 5 ingredients in large saucepan over medium heat until sugar dissolves. Add remaining ingredients; simmer until fruit is tender, about 15 minutes. Using slotted spoon, transfer fruit to bowl. Boil syrup in pan until reduced to 1/2 cup, about 7 minutes. Pour over fruit. Cool. Cover; chill until cold, about 3 hours. (Can be made 3 days ahead. Keep chilled.)
