Name: Savory Fruit Compote
Ingredients: 12 oz Dried prunes; 6 oz Dried apricots; 1 c Dried cranberries; 1/2 Orange; unpeeled halved and sliced thin; 6 Winter savory sprigs; 1 tb Balsamic vinegar (or more) (to taste)

We only cease to be the slave of one appetite because another taste has brought it into subordination. A youth may cease to idolize sensual pleasure, but it’s only because the idol of material gain has gotten the ascendancy. There is not one personal transformation in which the heart is left without an object of ultimate beauty and joy. Its desire for one particular object may be conquered, but its desire to have some object is unconquerable. The only way to dispossess the heart of an old affection is by the expulsive power of a new one.

Thomas Chalmers

CATEGORY	CUISINE	TAG	YIELD
Fruits	Sami	Fruits, Seasonings, Desserts, Side dish	6	Servings

INGREDIENTS

12	oz	Dried prunes
6	oz	Dried apricots
1	c	Dried cranberries
1/2		Orange; unpeeled halved and sliced thin
6		Winter savory sprigs
1	tb	Balsamic vinegar (or more) (to taste)

INSTRUCTIONS

This is a sweet/tart accompaniment to mild main dishes, or a not-too-sweet
dessert with slices of pound cake.
Simmer dried fruit and orange slices in water to cover for 30 minutes or
until soft.  Add savory sprigs and vinegar. Remove from heat and let cool
to room temperature. Serve immediately or refrigerate; if the latter, let
the compote come to room temperature before serving.
* Source: The Herb Companion - October/November 1993
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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