Spicy Wine Fruit

Mixed dried fruit simmered in sweet red wine with whole spices turns into a gorgeous, ruby-tinted compote that tastes far more sophisticated than the effort involved.

The cinnamon stick and cloves go into a cheesecloth bundle so they infuse the poaching liquid without leaving gritty bits in the finished dish. As the dried fruit plumps up over 10 to 15 minutes of gentle simmering, it absorbs the wine-spice syrup and transforms from leathery to tender and juicy.

Chilling for at least three hours lets the flavors deepen and meld. Right before serving, sliced fresh bananas get tossed in the syrup, adding a creamy contrast to the boozy, spiced fruit.

Pro Tips

• Use a fruity sweet red wine like a Lambrusco or port. Dry reds will make the syrup too tannic and astringent.
• Don’t skip the lemon juice. It balances the sweetness and keeps the fruit colors bright.
• Simmer gently, not at a hard boil. You want the fruit to soften slowly without falling apart into mush.
• Slice the bananas just before serving. They brown quickly and turn soft if they sit too long in the syrup.

Variations

• Serve warm over vanilla ice cream instead of chilled for a cozy winter dessert.
• Add a splash of brandy to the syrup for extra warmth and depth.
• Swap bananas for fresh pear slices or orange segments for a different fresh fruit contrast.