Compota de Frutas (Winter Fruit Compote)

This dessert relies on fruits that are still seasonally available, here at the tail-end of winter. It is delicious served alongside vegan vanilla ice cream, or on its own! It is a traditional dessert in the Basque region of Spain.

In a small saucepan, combine 3 dried figs, 3 prunes, 3 dried apricots, and 1/4 cup golden raisins, with 1/4 cup apple brandy. Simmer over low heat just for a minute or two (alternatively, you could place the ingredients in a bowl, and microwave for 1 minute). For the brandy, you could try a well-known brand such as Calvados, but I used the slightly sweeter apple brandy from American Fruit. There are no vegan worries about brandy, of which I am aware.

Meanwhile, combine 1/2 cup water, 1/2 cup unfiltered, dry white wine, 2 tablespoons raw sugar, 1 teaspoon grated orange rind and 1/2 tsp. grated lemon rind in a saucepan; stir well with a whisk. Bring to a boil, then add the apple brandy mixture; cover, reduce heat and simmer for 10 minutes.

Slice one apple in half; save half for another use. Peel the other half, and cut into 6 wedges. Add to the saucepan, cover and cook 5 minutes. The recipe did not specify which type of apple to use, but I chose Braeburn.

Slice one pear in half; save half for another use. Peel the other half and cut into 6 wedges. Add the pear wedges to the saucepan, cover and cook a final 5 minutes. Again, no specificition for variety was made, but I used a Bartlett pear.

Remove the pan from heat, cover, and let stand at room temperature for 2 hours. When you're ready to serve, 2/3 a cup is 200 calories - you'll have about 4 servings.

Note: for a good wine suggestion, view my recipe from this month for Pain Perdu.

Cost:
dried figs
prunes
dried apricots $3,99
white wine $19.99
lemon $0.50
orange $1.23
apple $0.80
pear $1.01