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.