Dried Apricot Compote with Balsamic and Juniper
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Appears in Cook's Illustrated January/February 1995
Dried fruits, herbs, and spices transform a dessert into an unusual but easy-to-make savory accompaniment.
WHY THIS RECIPE WORKS
We used herbs and spices to transform a fruit compote recipe into a savory accompaniment. This fruit compote, developed to go with grilled or roasted chicken, can be served warm, at room temperature, or chilled.