Apricot-Cherry Compote

Notes: We like to use Sauternes, a botrytized wine with honey and apricot flavors, in this simple but intense dessert. Muscat and other white dessert wines are also good; don't use fortified wines such as sherry or port. If you can't find crème fraîche, substitute more whipping cream.

Yield: Makes about 2 1/2 cups; 6 servings

Ingredients

• 8  ounces  dried apricots
• 4  ounces  dried tart cherries
• 1  bottle (375 ml.) Sauternes or other dessert wine (see notes)
• 1/2  cup  whipping cream
• 1/3  cup  crème fraîche (see notes)
• 1  tablespoon  sugar

Preparation

1. Cut dried apricots into 1/4-inch strips. In a 3- to 4-quart nonreactve pan, combine apricots, cherries, and 1 cup hot water. Let stand until fruit is slightly soft, about 30 minutes.

2. Pour in Sauternes and bring to a simmer over medium-low heat. Cook, gently stirring occasionally, until cherries are plump, apricots are very soft, and liquid is cloudy and thick, about 30 minutes. Cover and chill until cold, at least 2 hours,

or up to 2 days.

3. In a bowl, combine whipping cream, crème fraîche, and sugar; beat with an electric mixer at medium-high speed until soft peaks form. Spoon apricot-cherry compote

into six small bowls. Top each serving with a dollop of whipped cream mixture;

offer remaining to add to taste.

Nutritional Information

Calories:

284 (35% from fat)

Protein:

2.4g

Fat:

11g (sat 6.9)

Carbohydrate:

48g

Fiber:

2.9g

Sodium:

26mg

Cholesterol:

33mg