Dried Fruit, Cinnamon And Red Wine Compote
A classic, but nonetheless wonderful, dish prepared with a mediaeval-inspired flavour combination of red wine, fresh rosemary and cinnamon. Serve with double cream, mascapone, vanilla custard, whipped cream or plain yoghurt (If you thighs are sending out Mayday signals).
500 g mixed dried fruit (pears, peaches, apricots, figs, nectarines, pineapple)
Water
1 cup caster sugar
300 ml red wine
3 cinnamon sticks
1 sprig fresh rosemary
Cover fruit, barely, with cold water and soak overnight. Next, day, combine fruit, soaking water, wine, sugar, cinnamon sticks and rosemary in a large pot. Simmer gently until fruit is tender - about 30 minutes. Let cool. Serve at room temperature, or slightly warmed, with ice cream or any of the accompaniments menthioned earlier. Serves 6-8.
