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6 cups of mixed dried fruits
1 clementine
2 sticks cinnamon
½ tsp ground cloves
¼ tsp nutmeg
¼ tsp ground ginger
1 Tbs butter
Sea salt
Bottle white wine^
Vanilla bean ice cream |
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DRIED FRUIT COMPOTE
Courtesy of Malissa Lichtenwalter
Chicago, Illinois
"This is a modern twist on a traditional Polish Christmas Eve meal.
I like to use cranberries, cherries, blueberries, figs, apricots, mango,
raisins, golden raisins, pineapple, and currents; Chose the fruits that
you enjoy. My personal preference is for some of the fruit to have
different textures and you should get from the firmer dried mango
and pineapple. " |
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Dice larger pieces of dried fruit so that all dried fruit is approximately the same size. Fruits that might need diced are dried apricot, strawberry, and fig. Peel the clementine and divide into segments.
Heat saucepan on med-high heat and drop in the butter to melt. As butter begins to melt add cloves, nutmeg, ginger and cinnamon sticks. Turn heat down to medium so that it does not burn and sauté the spices allowing them to bloom for a couple of minutes. Watch heat, as you want the butter spice mix to bloom, not burn. You might see some steam rise and should smell the spices.
Dump all of the dried fruit into the pan, stir the fruit gently, covering lightly in the butter spice mix. As the fruit absorbs the butter and begins warming, add the clementine sections, pressing lightly with a spatula to release some juices.
Pour enough white wine to cover the fruit and bring to a gentle boil. After it boils for 2 minutes, turn down to simmer and check again at the 15-minute mark. Much of the liquid will have been absorbed at this point so you need to stir the fruit to distribute remaining liquid. Simmer another 15 minutes and taste. Add a dash of sea salt prior to serving.
Prepare up to two days in advance of serving. When reheating in microwave or stove, use either a little white wine or water to achieve desired consistency. Heat one minute at a time, stirring gently to bring to warm not hot.
Serve over vanilla bean ice cream allowing liquid to act as sauce.
Chose a white wine you would drink. For this dish, I’d recommend something that says it tastes of fruits. A Pinot Grigio, Pinot Gris, or Sauvignon Blanc should do the trick. |
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