Long story short, I have about a cup of minced dried fruit that has been soaking in red wine. It's pretty heady as is, and is left over from making Charoset--I didn't have enough fresh apple to mix it with, so I reserved it. It is mostly figs, apricots, cherries. That's it, just fruit and wine and a touch of pomegranate molasses.
I'm thinking a simple semolina pound cake would be nice with it. What should I do to make a compote? Add a little water and simmer it briefly? I don't want to lose too much of the boozy flavor.
Dried Fruit & Red Wine
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