She Strengthens

Unwrapping the Flavors of Spain: A Christmas Compote Recipe

As I wandered through the vibrant streets of Madrid during the holiday season, I couldn’t help but notice the lively chatter of women exchanging recipes for a traditional Christmas compote. This festive treat combines the richness of dried and fresh fruit with the warmth of red wine, infused with vanilla and spices. To recreate this Spanish delight, seek out exceptional organic dried fruit, as the quality of these ingredients can make all the difference.

The Perfect Blend of Flavors

When preparing this compote, be mindful of the sweetness level of your apple and pear, adjusting the amount of sugar accordingly. The resulting liquid should be rich but not syrupy sweet. Enjoy the compote on its own or paired with a scoop of honey and cinnamon ice cream and/or pound cake. If serving over ice cream or cake, consider straining the compote to remove the solids. Simply set the fruit aside and reduce the poaching liquid by half.

Gather Your Ingredients

For this recipe, you’ll need:

• 2 medium-size cinnamon sticks
• 6 cloves
• 1 vanilla bean, cut in half lengthwise
• 8 black peppercorns
• 1 long strip fresh orange peel without white pith
• 1/4 cup brandy
• 1/2 cup sugar, or more to taste
• 6 dried Calimyrna figs, cut in half lengthwise
• 8 to 10 prunes, cut in half
• 1 medium-size Granny Smith apple, peeled, cored, and cut into 1-inch chunks
• 1 medium-size, ripe but firm Bosc pear, peeled, cored, and cut into 1-inch chunks
• 1/2 cup seedless dark grapes, cut in half
• 1 handful of pomegranate seeds, for garnish
• 1 bottle red rioja wine (3 1/4 cups)
• 3/4 cup dried apricots, preferably Californian, cut in half
• 1 cup dried cherries or peaches (cut in half), or a combination of the two
• 1/4 cup lightly toasted pine nuts, for garnish

Bring it All Together

To prepare the compote, follow these steps:

Step 1: Prepare the Spice Blend

Place the cinnamon sticks, cloves, vanilla bean, peppercorns, and orange peel on two layers of cheesecloth, and tie the cheesecloth closed.

Step 2: Combine the Ingredients

Place the wine, brandy, sugar, and the cheesecloth bag in a 3-quart saucepan. Add 1/2 cup water and stir to mix. Bring to a boil over high heat, stirring until the sugar dissolves.

Step 3: Add the Fruit

Add the figs, apricots, cherries or peaches, and prunes to the saucepan. Reduce the heat to low, cover the saucepan, and simmer until the fruit begins to soften, 10 minutes.

Step 4: Introduce the Fresh Fruit

Add the apple and pear to the saucepan and stir very gently to distribute the fruit evenly in the liquid. Cover the saucepan again and simmer for another 10 minutes. The apple and pear should be quite soft.

Step 5: Finish with Flair

Add the grapes and simmer until all the fruits are tender, about 5 minutes. Let cool completely, then serve in glass bowls, garnished with the pomegranate seeds and pine nuts.