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Dried Fruit Compote

A nice addition to serve with cheesecake or stir into your breakfast oatmeal.
Course Desserts or Breakfast
Author adapted from "A.O.C. Cookbook" by Suzanne Goin


  • 1/2 vanilla bean
  • 2 cups sugar
  • 1/2 lb. mixed dried fruit, I used; apricots, blueberries, cherries, golden raisins, Thompson raisins, prunes (quarter apricots and half the prunes)
  • 2 strips orange zest
  • 1 cinnamon stick
  • juice from half an orange
  • juice from one small lemon


  • Split the vanilla bean in half and scrape out the seeds and put in a medium saucepan along with the vanilla pod.  Add sugar and 2 cups of water. 
  • Over medium heat, bring mixture to a boil, stirring to dissolve the sugar. When sugar is dissolved, add dried fruit and cinnamon stick to the pan. Bring mixture to a boil over high heat and then simmer for 10 minutes. Remove from heat and add orange and lemon juice.  Cool to room temperature. Refrigerate until ready to use.