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Winter Fruit Compote

Makes 8 servings

• 1/2 cup golden raisins
• /4 cup Zante currants
• 1/4 cup dried cherries
• 1/2 cup dried apricots, diced
• 1/2 cup dried apples, diced
• 13/4 cups fresh orange juice
• 3 strips orange zest
• 1/4 cup brown sugar
• 1-inch section vanilla bean, slit lengthwise
• 1 star anise

In a saucepan, combine the raisins, currants, cherries, apricots, apples, orange juice, orange zest and brown sugar. Use a sharp knife to scrape the seeds out of the vanilla bean directly into the pan. Add the bean pod and the star anise.

Cook over medium heat until fruits have plumped and juice has slightly thickened, 3 to 5 minutes. Let cool slightly, then discard vanilla bean, orange zest and star anise. Serve alone or with cake or crème frache.

If you like, add sliced poached pears or quince to the cooled fruit.

(From “The Art of Simple Food” by Alice Waters, Clarkson Potter.)

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