Fruit Compote

Prep: 15 min., Cook: 25 min.

This recipe goes with Grilled Pork Roast With Fruit Compote

Yield: Makes 2 cups

Ingredients

• 16  dried Mission figlets, quartered*
• 1  Granny Smith apple, diced
• 12  dried apricots, thinly sliced
• 1/2  cup  seedless red grapes, halved
• 1/2  cup  chopped red onion
• 1/2  cup  dry white wine
• 1/2  cup  cider vinegar
• 1  cup  sugar
• 1/2  teaspoon  salt
• 1/2  teaspoon  pepper

Preparation

1. Combine all ingredients in a 3-qt. saucepan, and cook over medium heat, stirring occasionally, 25 minutes or until thickened and liquid is reduced by three-fourths. (Mixture will continue to thicken as it cools.) Serve warm or at room temperature.

*12 dried Mission figs, coarsely chopped, may be substituted.

Note: For testing purposes only, we used Blue Ribbon Orchard Choice Mission Figlets.