Instructions:
This compote makes a great starter—or a wintry breakfast on its own alongside a batch of
Buttermilk Muffins . Look for soft, pliable dried fruits, without brown spots.
6 whole cloves 4 whole allspice berries 3 cardamom pods 1 star anise pod 31â„2 cups water, plus additional as needed 1 cup sugar 1â„4 cup honey Two 4-inch cinnamon sticks 12 pitted prunes 10 dried red plum halves 8 dried peach halves, each halved 6 dried pear halves, each halved 6 dried figs, stemmed 6 dried pineapple rings, quartered 1â„4 teaspoon salt
- Seal the cloves, allspice berries, cardamom pods, and star anise pods in a tea ball. Or wrap in a small piece of cheesecloth, tie with butcher’s twine, and set aside.
- Stir the water, sugar, and honey in a large saucepan over medium-high heat until the sugar dissolves. Drop in the cinnamon sticks and the prepared spice ball, then bring the mixture to a simmer, undisturbed.
- Stir in the prunes, dried plums, peaches, pears, figs, and pineapple rings; bring the liquid back to a simmer.
- Cover, reduce the heat to low, and simmer until the fruit is soft, about 30 minutes. If the liquid gets absorbed (because the dried fruit was especially dry), add more water in 1â„4-cup increments. When done, the compote should have enough liquid to act as a sauce when it’s served.
- Remove the pan from the heat and set aside, covered, until the mixture is at room temperature, about 1 hour. Remove the spice ball. Stir in the salt before serving.
- To store: Transfer to a glass or plastic container, cover, and store in the refrigerator for up to 3 days; let it return to room temperature before serving.
Makes 6 servings
