Winter Fruit Compote Recipe

Ingredients

1

cup ruby port

1/2

cup orange juice

1/2

cup packed light brown sugar

1

package (9 oz) dried pitted plums

1

package (8 oz) dried Mission figlets, trimmed, cut in half

1

package (6 oz) dried apricots, thinly sliced

1/2

cup golden raisins

2

teaspoons grated lemon peel

4

star anise

Preparation

In 4-cup glass measuring cup, stir ruby port, orange juice and brown sugar until sugar is dissolved.

In ungreased 11x7-inch pan, mix remaining ingredients. Pour port mixture over dried fruit mixture; toss gently to combine. Cover with foil; refrigerate 12 to 24 hours.

Heat oven to 350°F. Bake compote covered 45 to 50 minutes or until thoroughly heated and fruit is soft. Let stand 15 minutes. Remove and discard star anise. Serve with slotted spoon.

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