Rosemary and peppercorns in the bouquet garni give an unexpected kick to this chilled dessert, which is elegant on its own or spooned over vanilla ice cream or yogurt.
Recipe information
Yield
Makes 6 servings
Ingredients
Spiced bouquet garni (leaves from 1 fresh rosemary branch; two 5-inch-long strips orange peel; 1 teaspoon whole black peppercorns)
3 cups orange juice
2 cups dried apricots (preferably whole Mediterranean; about 12 ounces)
3/4 cup dried tart cherries
3/4 cup golden raisins
3/4 cup dry white wine
3/4 cup sugar
Preparation
Place rosemary, orange peel, and peppercorns on large square of 3 layers of moistened cheesecloth. Gather cheesecloth and tie securely. Combine bouquet garni and all remaining ingredients in large saucepan. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer, uncovered, until fruit is tender and liquid is thick and syrupy, stirring occasionally, about 35 minutes. Transfer compote with bouquet garni to bowl; chill until cold, at least 6 hours and up to 2 days. Using tongs, remove bouquet garni; serve.
