In a saucepan combine:
- 1 cup pitted prunes
- 1 cup dried apricots
- 3/4 cup halved dried apple slices
- 1/2 cup dried cherries
- 3 fresh bay leaves (or 1 dried)
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 3 cups port wine
Bring to simmering. Slimmer very slowly, partially covered for 40 minutes. Uncover and simmer for 10 more minutes until fruit is tender and port is slightly reduced. Remove bay leaves.
Note: apricots and apples will not be completely tender. You can use the compote with the big chunks or put it all in the blender for a smoother consistency.
Serve with Herb and Garlic Crusted Pork Roast. Or serve with cheese on a cheese platter.
[…] Serve with Plum Compote. […]