Martha Stewart Boozy Fruit

Martha Stewart boozy fruit turns dried figs, apricots and pears into a syrupy port-soaked compote with cinnamon, ready in 50 minutes. Save this easy dessert topping for holiday parties, cheese board nights or Christmas dinner, because it's a simple make-ahead recipe that keeps for a week.

Cook the port only until it just starts to turn syrupy, which takes 8 to 10 minutes, because it keeps thickening as it cools. Boil it down too far and you end up with a sticky, candy-like glaze instead of a spoonable sauce.

Martha mixes three different dried fruits with raisins, so every spoonful has sweet figs, tart apricots and soft pears instead of one flat flavor. A cinnamon stick and a large pinch of kosher salt keep the port from tasting too sugary.

Martha Stewart Boozy Fruit

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

140

kcal

Chewy dried fruit softens in simmering port until it turns glossy, jammy and lightly syrupy. It firms up as it cools, so the sauce clings to each piece.

Ingredients

• 1/2 cup dried Calimyrna figs, coarsely chopped
  

• 1/2 cup dried tart California apricots, coarsely chopped
  

• 1/2 cup dried pears, coarsely chopped
  

• 1/4 cup raisins
  

• 2 cups port wine
  

• 1 cinnamon stick
  

• Large pinch of kosher salt
  

Directions

• Combine the ingredients: Add 1/2 cup chopped dried Calimyrna figs, 1/2 cup chopped dried apricots, 1/2 cup chopped dried pears and 1/4 cup raisins to a small saucepan. Pour in 2 cups port wine, then tuck in 1 cinnamon stick and a large pinch of kosher salt.
• Simmer until syrupy: Bring the pot to a boil, then cook, stirring occasionally, for 8 to 10 minutes. The port is ready once it just starts to turn syrupy, so don't wait for it to look thick.
• Cool completely: Take the pan off the heat and let everything cool completely. The sauce keeps thickening as it sits, so it will end up much thicker than it looked on the stove.
• Serve or store: Fish out the cinnamon stick before serving. If you're making it ahead, cover it and keep it in the refrigerator for up to 1 week.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO wooden spoon set, Ball regular mouth mason jars, 12 pack, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make boozy fruit ahead of time?

Yes, and it's actually a good make-ahead recipe. Store it covered in the refrigerator for up to 1 week, and remove the cinnamon stick before you serve it.

What can I serve with boozy fruit?

Martha suggests serving it with baked Brie, where the sweet, winey fruit balances the rich melted cheese. It also works spooned over vanilla ice cream, plain yogurt or a cheese board.

Can I use a different wine instead of port?

Port is the best fit because it's sweet and rich, so the fruit soaks up deep flavor. A sweet red wine or ruby-style fortified wine can work in a pinch, though the sauce may taste a little thinner.

Can I swap the dried fruits?

You can use other dried fruits you have on hand, like prunes, cherries or dates. Keep the total at about 1 3/4 cups and chop the pieces to a similar size so they soften evenly.

What's the biggest mistake when making this compote?

Boiling the port down too far is the most common mistake. The sauce thickens a lot as it cools, so stop cooking once it just starts to turn syrupy, around the 8 to 10 minute mark.