Winter Fruit Compote

• 3 1/3 cups dried figs
• 1 1/4 cups unsulfured dried apricots
• 2 1/3 cups dried prunes, Agen prunes if possible, preferably with pits
• 4 1/4 cups freshly made hot green tea, Earl Grey, or breakfast tea
• 3/4 cup plus 2 tablespoons freshly squeezed orange juice
• 7 tablespoons honey

1. Combine the dried fruit in a large bowl.
2. Pour the hot tea and the orange juice over it and mix together, making sure all the fruit is totally immersed.
3. Cover and let steep for 24 hours.
4. Preheat the oven to 275F and place your sterilized jars (see p. 152) inside.
5. Carefully transfer the fruit and liquid into a large pan.
6. Bring slowly to a simmer on the stovetop and poach the fruit for 10 minutes.
7. Remove the pan of fruit from the heat.
8. Using a slotted spoon, scoop out the fruit and pack into the hot jars.
9. Return the jars to the oven to keep warm.
10. Add the honey to the steeping juice.
11. Bring to a boil and boil for 5 minutes.
12. Carefully remove the jars from the oven and pour in the honeyed juice so it comes to the very brim of the jars and completely covers the fruit.
13. Seal immediately with lids, clips, or screw-bands.
14. Leave undisturbed for 24 hours, then check that the seal is secure (see p. 158).
15. Store in a cool, dry place and use within 1 year.

dried figs, apricots, prunes, freshly made, freshly squeezed orange juice, honey

Taken from www.epicurious.com/recipes/food/views/winter-fruit-compote-389446 (may not work)