James Beard's Compote Of Dried Fruits
Published December 5, 1981
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
½ pound each dried prunes, apricots, peaches, figs
3-4 cups water
6 thin slices lemon, seeds removed
1 ½ cups sugar
¼ to one-third cup bourbon, cognac or dark rum
2 cups sour cream, heavy cream or whipped cream or a mixture of ½ whipped cream and ½ yogurt
Nutritional analysis per serving
51 grams carbs; 34 milligrams cholesterol; 301 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 11 grams fat; 3 grams fiber; 24 milligrams sodium; 2 grams protein; 46 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the fruits in a four-quart saucepan, cover with water and bring to boil. Add lemon slices and sugar, reduce heat and simmer for 15 to 20 minutes or until puffed. Add the bourbon, cognac or rum.
- Step 2
Turn off heat and let the fruit remian in the pan for a few minutes to absorb the flavor of the spirit.
- Step 3
Transfer to a serving dish and allow to cool slightly. Serve with desired type of cream.
This recipe is from ''The New James Beard'' (Knopf $16.95).
Private Notes
Comments
Delicious and easy! I used prunes, apricots, and raisins as the base and apple brandy for the booze. Went wonderfully on waffles and also mixed in with yogurt. Next go I might try using less sugar.