Kahlua-Soaked Dried Fruit Compote
Any kind of dried fruit
works well here, but we like the combination of apricots,
apples and prunes
because they are each so different from one another.
You can also
serve it hot, like a jam, with rolls or biscuits and sautéed ham slices.
2 cups water
1 cup granulated sugar
1/2 cup Kahlua, or
other coffee-flavored liqueur
8 tablespoons unsalted butter, 1 stick
grated zest of 1 large lemon
3/4 teaspoon ground cinnamon
1 tablespoon cornstarch
6 ounces dried apples
6 ounces
dried apricots
6 ounces dried prunes, pitted
In a large
saucepan, combine the water, sugar, Kahlua, butter, lemon zest,
cinnamon and
cornstarch.
Bring to a boil
over medium-high heat, stirring often to dissolve the sugar.
Add the dried apples,
apricots, and prune; return to a boil.
Reduce the heat to
low and simmer until the liquid is syrupy, about 10 minutes.
Transfer
the compote to a medium bowl and allow to cool completely.
Cover and
refrigerate until chilled, at least 2 hours or
overnight.
Serves 10 to 12.
