Dried-Fruit Compote with Vanilla and Orange

ingredients

• 1 navel or juice orange
• 1 1/2 cups dry white wine
• 2/3 cup sugar
• 2 cups water
• 1 vanilla bean, halved lengthwise
• 1/2 pound dried figs (preferably Calimyrna, about 1 cup)
• 1/2 pound dried apricots (about 1 1/3 cups)
• 1/2 pound pitted prunes (about 1 1/4 cups)
• Accompaniment: lightly sweetened low-fat sour cream (optional)

directions

Peel zest in long strips from half of orange with a vegetable peeler and trim any white pith from zest. Cut zest into fine julienne strips. Halve orange and squeeze 1/3 cup juice.

Combine zest, juice, wine, sugar, and 2 cups water in a 3 quarts heavy saucepan. Scrape seeds from vanilla bean with a sharp knife into wine mixture, reserving pod for another use. Bring mixture to a boil, stirring until sugar is dissolved, then continue to boil, uncovered, until reducedto about 3 cups, about 10 minutes.

While syrup is boiling, cut off and discard fig stems and halve figs lengthwise. Add figs to syrup and simmer, covered, until they soften, about 5 minutes. Add apricots and prunes, then simmer, covered, until plump, 9 minutes.

Transfer compote to a heatproof bowl and cool to warm or room temperature, 2 hours.

Cooks' note:

Compote can be made 1 day ahead and chilled, covered. Reheat over moderately low heat.