Like a Jamesian heroine on her first European visit, a plain New England compote surrenders its innocence to wine and spices, then accomplishes the complex and sophisticated decadence of an Italian treasure.
Serve with assorted cheeses, salumi, smoked fish, or even a boiled dinner.
4 dried figs, stemmed and cut into 4 to 6 pieces each
2 cups of other dried fruit, perhaps golden raisins, dried apples, dried apricots, dried cherries, dried cranberries, or other favorites. Try to pick 4 types, balancing light and dark colors, and use ½ cup of each. Cut any larger slices into smaller pieces so they don’t bully the dried berries and raisins, etc.Read More