Dried Fruit & Red Wine

[Katie Meadow]

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.