\"savory\" fruit compote
6 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
12 | ounces | Dried prunes |
6 | ounces | Dried apricots |
1 | cup | Dried cranberries |
½ | Orange; unpeeled halved and sliced thin | |
6 | Winter savory sprigs | |
1 | tablespoon | Balsamic vinegar (or more) (to taste) |
Directions
This is a sweet/tart accompaniment to mild main dishes, or a not-too-sweet dessert with slices of pound cake.
Simmer dried fruit and orange slices in water to cover for 30 minutes or until soft. Add savory sprigs and vinegar. Remove from heat and let cool to room temperature. Serve immediately or refrigerate; if the latter, let the compote come to room temperature before serving.
* Source: The Herb Companion - October/November 1993
Related recipes
- Brie pinwheel
- Carrot cake with an indian flavor
- Cheesy herb bread
- Fragrant herbal beads
- Great garlic bread
- Heartsease tea
- Honey spice drop cookies
- Making horehound drops
- Mulled holiday cider
- Onion soup provencal
- Panch puran
- Pasta with sauce veracruz
- Rosemary rice with walnuts
- Smoked fish salad with dill vinaigrette
- Tarragon mustard
- The culinary mustards
- Whole-grain mustard
- Winter squash herb bread