CHERRY-APRICOT COMPOTE (COMPOSTA DI CILIEGE E ALBICOCCHE)
Delicious with the Rice Pudding Cake or with biscotti or vanilla
ice cream.
1 1/4 cups sugar
1 cup water
1 cup dry white wine
2 teaspoons grated orange peel
1 1/2 pounds apricots, halved, pitted, sliced, or one 1-pound
package
frozen sliced peaches (no sugar added)
1 1/4 pounds fresh Bing cherries, pitted, or one 1-pound package
frozen pitted dark sweet cherries (no sugar added)
Combine first 4 ingredients in heavy large saucepan. Stir over
medium heat until sugar dissolves. Bring to boil. Add apricots
and cherries; simmer until fruit is tender, about 5 minutes. Transfer
to bowl. Chill until cold, about 2 hours. (Can be made 1 day ahead.
Keep chilled.)
Makes 6 Servings
- Claudia Roden, Bon Appétit, May 1997
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