Angel Food Cake With Fall Fruit Compote

• Cake:
• 1 cup cake flour
• 1 1/2 cups sugar, divided
• 12 large egg whites
• 1 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract
• Compote:
• 3 cups water
• 1/4 cup sugar
• 1 vanilla bean, split lengthwise
• 1/2 cup dried cranberries
• 8 dried figs, halved (about 4 ounces)
• 2 (7-ounce) packages dried mixed fruit
• Remaining ingredient:
• 3/4 cup creme fraiche

1. Preheat oven to 325u0b0.
2. To prepare cake, lightly spoon the flour into a dry measuring cup, and level with a knife.
3. Sift together flour and 3/4 cup sugar. Beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Fold in vanilla. Sift flour mixture over egg white mixture, 3 tablespoons at a time; fold in.
4. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325u0b0 for 50 minutes or until cake springs back when lightly touched. Invert pan, and cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert the cake onto plate. Cut cake into 12 slices.
5. To prepare compote, combine water, 1/4 cup sugar, and vanilla bean in a medium saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Cover, reduce heat, and simmer 15 minutes. Add dried fruits; cover and simmer 25 minutes or until fruit is tender, stirring once. Remove from heat. Remove vanilla bean. Let bean stand 5 minutes. Scrape seeds from vanilla bean; stir seeds into the fruit mixture. Discard bean. Cool to room temperature. Spoon compote over cake slices, and top with creme fraiche.

cake flour, sugar, egg whites, cream of tartar, salt, vanilla, water, sugar, vanilla bean, cranberries, mixed fruit, remaining ingredient, crueme fraueeche

Taken from www.myrecipes.com/recipe/angel-food-cake-with-fall-fruit-compote (may not work)