Yield: 6 servings
|12 ounces||Dried prunes|
|6 ounces||Dried apricots|
|1 cup||Dried cranberries|
|½ \N||Orange; unpeeled halved and sliced thin|
|6 \N||Winter savory sprigs|
|1 tablespoon||Balsamic vinegar (or more) (to taste)|
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