Fall Fruit Compote

Preparation info

  • Difficulty


  • Makes about

    3 cups

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About


  • 2 cups mixed dried fruits (yellow raisins, figs, apricots, and prunes)
  • 1 cup shelled walnuts
  • 1 teaspoon grated orange zest
  • 1 star anise
  • 1 cinnamon stick
  • ¼ teaspoon bruised peppercorns
  • 1 cup sweet white wine, such as orange muscat or sauternes
  • Juice of ½ lemon


  1. In a small bowl, mix the dried fruits, walnuts, orange zest, star anise, cinnamon stick, and peppercorns. Add the wine and lemon juice, cover, and let soak for up to 2 days in a cool place or in the refigerator.
  2. Transfer the fruits in the soaking liquid to a nonreactive saucepan set over low heat and cook for 20 minutes. Remove from the heat and drain the fruits, reserving the liquid for use in Step 6 above. Discard the whole spices. Cut the fruits into ½-inch dice.
  3. With thank to Sotiris Kitrilaktsfor inspiring this recipe.