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Food & Entertaining

Brandied Fruit Compote

Author: Sydney Dye
Issue: December, 2013, Page 50

This warm brandied fruit compote could become a holiday favorite. Delicious served with bacon and eggs for a Christmas-morning breakfast, or as an accompaniment to holiday buffets featuring turkey, ham or pork loin, it makes use of oranges, which are plentiful in the winter months.

Makes 2 cups

Warm Brandied Fruit Compote

This recipe can be made up to three days ahead. Store covered and chilled in the refrigerator; then heat on low just before serving.

Zest of 1 orange
1 12-ounce bag fresh cranberries
1/2 cup each:
Golden raisins
Dried apricots, quartered
Dried cherries
Dried pears or pineapple, large dice
1/2 cup pure maple syrup
1/2 cup fresh orange juice
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
2 tablespoons brandy (optional)
Photo by Garrett Cook
COMBINE all ingredients in a medium saucepan.

COOK uncovered over medium heat, stirring occasionally until the cranberries have burst and the mixture has thickened (about 10-15 minutes).

SERVE warm.

Chef’s note
A microplane, available at most kitchen stores, makes zesting citrus a breeze. Be careful not to plane down to the white pith, as it has a bitter taste. And when a recipe calls for zest and juice, zest first; then cut the fruit in half to juice.

Sydney Dye is a home gardener, chef and owner of First Fig Culinary Adventures in Scottsdale.

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