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By Craig Claiborne
Soak the figs and apricots in cold water until they have plumped; drain.
Add the claret, one-half cup water, sugar and lemon rind to the fruits and cook slowly until tender. Add the cherries and chill.
Scald the milk and one-quarter cup of the cream. Beat the egg yolk with the sugar until light. Gradually beat in the scalded milk and cream.
Place the mixture in the top part of a small double boiler and cook over hot water, stirring, until the mixture just coats the back of the spoon. Cool and chill.
Whip the remaining cream and fold into the mixture along with the vanilla. Fold in kirsch to taste. Serve the sauce separately from the compote.
© 1966 Craig Claiborne estate. All rights reserved.