Saturday, December 24, 2011

Compote (Compota)

This is a typical winter dessert, especially during Christmas time along with such staples as "turrón," "mazapan,"  "polvorones," and for the Epiphany "roscón de reyes."

I love to finish a Christmas meal with the aromas of cinnamon, orange, star aniseed and the flavors of fruits and dried fruits combined with the syrup of water, wine and sugar.


1 Cup Dried Apricots
1 Cup Dried Figs
1 Cup Prunes
1 Cup Raisins
2 Apples peeled, cored and cut in squares
2 Pears peeled, cored and cut in squares
1 Orange Peel and one Lemon Peel
1 Cinnamon Stick
6 Star Aniseed
1 Cup sugar

1 Bottle Red Wine

In a deep pan add all the dried fruits, pears, apples, orange peel, lemon peel, cinnamon stick, star aniseed and sugar. Add the wine and cover with water. Bring it to boil, reduce heat and let it simmer for about 45 minutes. Before serving, remove the star aniseed, peels, and cinnamon stick.

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