Cheese platter with winter dried fruit compote

Votes: 1

Time: 55 min.
Complexity: easily
Servings: 4 - 6

Compote isn't just a fruit filling for baked goods or a delicious drink; it can also be pieces of fruit in syrup, served as a sauce or in place of jam. Compote, made from winter fruits simmered with spices in a mixture of white and red wine, makes a wonderful and unusual addition to your cheese plate. Winter fruits include apples and pears, which store well during the cold season, as well as dried fruits with their rich flavors. Fruit simmered in a spiced wine syrup pairs wonderfully with bold cheeses, such as gorgonzola or sharp cheddar, and makes a great alternative to traditional honey or jam on your cheese plate.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup dry white wine
1/4 cup Marsala or sweet red wine
1 cup granulated sugar
2 tsp vanilla extract
Half a cinnamon stick
0.5 cup dried apricots, cut into 4 pieces
0.5 cups light raisins
0.5 cups dried cherries
A little grey sea salt
1 cup Granny Smith apples, diced into 1/4-inch thick cubes
1 cup pears, sliced into 0.5 cm slices
1 tbsp lemon zest
1 tbsp. freshly squeezed lemon juice
1 triangle piece of cheddar
1 triangle piece of gorgonzola

Ingredient Substitution Suggestions

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Recipes with similar ingredients: white wine, red wine, apples, dried apricots, raisin, dried cherries, pears

Cooking the dish according to the recipe:

In a 4-quart saucepan, combine the first 6 ingredients and bring to a boil. Stir slowly to dissolve the sugar in the liquid. Add the remaining ingredients, except the lemon juice and cheese. Once the liquid comes to a boil, reduce the heat and simmer for about 20 minutes until the flavors meld and the fruit softens.
Turn off the heat and add the lemon juice. Using a slotted spoon, transfer the fruit to a bowl. Bring the remaining syrup to a boil and reduce it until it thickens slightly or until the bubbles on the surface of the sauce become small. Remove the syrup from the heat and, once cool, pour it over the fruit. The compote can be stored in the refrigerator for up to 4 days..