Brandied Fruit Compote

    You could substitute different fruits in this delicious compote, such as oranges, pears, or figs; the idea is to have a mixture of dried and fresh fruit (all dried fruit is too heavy), and be sure to include the sliced banana. I love the combination of brandy and fruit flavors, and although it is not essential that you serve it with creme frache, I highly recommend it.

    SERVES 4

    1 cup dried apricots cut into bite-size pieces

    ВЅ cup pitted prunes cut into quarters

    ВЅ cup golden raisins

    1 medium apple, peeled, cored, and diced

    Two 1-inch strips orange peel or lemon peel

    1 cinnamon stick

    1 cup apple cider or water

    1 tablespoon honey

    1 medium banana, cut into ВЅ inch slices

    3 tablespoons brandy

    CrГЁme FraГ®che (optional)

    1. Put everything in a medium saucepan except the banana, brandy, and creme frache, bring to a boil, then reduce the heat to a simmer and cook for 5 minutes.
    2. Remove the orange peel and discard. Pour the compote into a bowl and add the sliced banana and brandy. Toss, then chill at least 1 hour. (If you are going to chill it longer, then cover the bowl.) May be prepared up to 24 hours in advance. In this case don’t add the banana until 1 hour before serving. When you are ready to serve, add a little more brandy if it has been completely absorbed. Serve, as is or with a spoonful of creme frache, in decorative goblets or small dishes.