Season: winter. It may seem somewhat unnecessary to preserve dried fruit, but I love having a few jars of this compote on the shelf. The once-shriveled fruits become plump and luscious and are quite delicious served alone for breakfast or with yogurt or crème fraîche as a dessert. I like to make this in early November, when newly dried prunes, figs, and apricots are available. Keep on the lookout for small, dried wild figs, which will plump up perfectly to their original shapely selves. The glistening black prunes from the Agen area in southern France are also key players–I prefer to use these un pitted because they infuse the compote with an almondlike essence. A simplified version of the oven method is used–everything is cooked and hot to start with, so the jars don’t need to be heated for an extended time in the oven.
Recipe information
Yield
makes four 16-ounce jars
Ingredients
Preparation
Step 1
Combine the dried fruit in a large bowl. Pour the hot tea and the orange juice over it and mix together, making sure all the fruit is totally immersed. Cover and let steep for 24 hours.
Step 2
Preheat the oven to 275°F and place your sterilized jars (see p. 152) inside.
Step 3
Carefully transfer the fruit and liquid into a large pan. Bring slowly to a simmer on the stovetop and poach the fruit for 10 minutes.
Step 4
Remove the pan of fruit from the heat. Using a slotted spoon, scoop out the fruit and pack into the hot jars. Return the jars to the oven to keep warm. Add the honey to the steeping juice. Bring to a boil and boil for 5 minutes.
Step 5
Carefully remove the jars from the oven and pour in the honeyed juice so it comes to the very brim of the jars and completely covers the fruit. Seal immediately with lids, clips, or screw-bands. Leave undisturbed for 24 hours, then check that the seal is secure (see p. 158). Store in a cool, dry place and use within 1 year.
