Cook the Book – Fruit Compote

Fruit Compote

This is great on top of the toasted oatmeal recipe we shared last week, which is how we serve it on the boat.  In the winter, my daughters Ella and Chlöe like it warmed up for breakfast with a little yogurt or milk in it.

Below is my favorite combination of fruits, but I’ve also used currants, dried cranberries and dried blueberries.  I would use these on special occasions.  You can use a little rum or Grand Marnier in place of ¼ cup of the apple juice. And it tastes even better the next day!

1 cup dried apricots, whole or chopped 
1 cup raisins
1 cup prunes, whole or chopped
1 apple, cored, peeled, and diced
1/4 cup brown sugar
3/4 teaspoon cinnamon
2 cups apple juice 

Put all the ingredients into a medium saucepan.  Bring to a boil over medium high heat; reduce heat to low, cover, and simmer until fruit is all cooked together, around 30 to 40 minutes.

Serve warm or cold.

Recipe from At Home, At Sea: Recipes from the Maine Windjammer J&E Riggin by Anne Mahle

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