Fall Compote

My first post-baby blog (finally)!

Awhile ago I posted a note about our favourite winter dessert: Fage yogurt topped with compote and Howland's creamed honey. Every time I go looking for my preferred compote recipe, though, I can't find it! So, here it is, adapted from Gourmet.

Bring 2 c. apple juice, 1/2 c. sugar, 4 strips of lemon zest, 1 cinnamon stick, 3 cloves, 10 cracked black peppercorns to a boil, stirring until sugar is dissolved, and simmer 5 minutes. Add 1 tbsp. butter and a total of 1 to 1 1/2 c. dried fruit (I use prunes, apricots, figs, sometimes apples or cherries) and simmer, uncovered, stirring occasionally, until fruit is plump. (Optional: pour liquid through a sieve into another saucepan and boil until reduced to 1 cup.) Pour liquid back over fruit and stir in 2 tbsp. Calvados (I usually use a gloop of rum) and 1 tbsp. lemon juice.