Spiced Fig-and-Zinfandel Compote

Yield: Makes 1 3/4 cups

Ingredients

• 3/4  cup  diced dried Mission figs
• 1/2  cup  diced dried apricots
• 1/3  cup  raisins
• 1 1/2  cups  Zinfandel wine
• 1  bay leaf
• 1  teaspoon  coriander seeds
• 1  teaspoon  fennel seeds
• 1/4  teaspoon  cumin seeds
• 1/4  teaspoon  black peppercorns
• 1  whole clove
• 1  (1/2-inch) cinnamon stick
• 1  tablespoon  fresh lemon juice
• 3  tablespoons  honey
• 1/4  teaspoon  salt

Preparation

Combine first 5 ingredients in a nonaluminum saucepan, and let stand 30 minutes.

Place a small skillet over medium-high heat until hot; add coriander seeds and next 5 ingredients, and cook, stirring constantly, until spices are toasted. Transfer spices to a clean coffee grinder and grind until fine. Set aside 1 tablespoon spice mixture. Reserve remaining ground spices for other uses.

Bring fruit mixture to a boil. Reduce heat, and simmer, uncovered, 35 minutes or until thickened. Add lemon juice, honey, salt, and 1 tablespoon reserved ground spice mixture to fruit mixture; cool.

Note: We prefer toasted and freshly ground whole spices, but you can substitute prepared ground spices in the following proportions: 3/4 teaspoon coriander, 3/4 teaspoon fennel, 1/2 teaspoon cumin, 1/4 teaspoon black pepper, 1/8 teaspoon clove, and 1/2 teaspoon cinnamon.