James Beard's Compote Of Dried Fruits
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½pound each dried prunes, apricots, peaches, figs
- 3-4 cups water
- 6thin slices lemon, seeds removed
- 1½cups sugar
- ¼to one-third cup bourbon, cognac or dark rum
- 2cups sour cream, heavy cream or whipped cream or a mixture of ½ whipped cream and ½ yogurt
Nutritional analysis per serving (10 servings)
252 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 41 grams carbohydrates; 2 grams dietary fiber; 36 grams sugars; 2 grams protein; 19 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the fruits in a four-quart saucepan, cover with water and bring to boil. Add lemon slices and sugar, reduce heat and simmer for 15 to 20 minutes or until puffed. Add the bourbon, cognac or rum.
- Step 2
Turn off heat and let the fruit remian in the pan for a few minutes to absorb the flavor of the spirit.
- Step 3
Transfer to a serving dish and allow to cool slightly. Serve with desired type of cream.
- This recipe is from ''The New James Beard'' (Knopf $16.95).
Private Notes
Comments
Delicious and easy! I used prunes, apricots, and raisins as the base and apple brandy for the booze. Went wonderfully on waffles and also mixed in with yogurt. Next go I might try using less sugar.
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