Spiced Fruit Compote

• 1 750-ml bottle Vin du Glacier wine or Essencia (orange Muscat wine)
• 2/3 cup sugar
• 1/2 cup water
• 1 cinnamon stick, broken in half
• 5 whole cloves
• 2 8-ounce firm but ripe pears, peeled, halved, cored, each half cut into 4 wedges
• 18 dried Calimyrna figs, quartered
• 3/4 cup dried apricots, halved
• 8 dried pear halves, each cut into 3 wedges

1. Stir first 5 ingredients in large saucepan over medium heat until sugar dissolves.
2. Add remaining ingredients; simmer until fruit is tender, about 15 minutes.
3. Using slotted spoon, transfer fruit to bowl.
4. Boil syrup in pan until reduced to 1/2 cup, about 7 minutes.
5. Pour over fruit.
6. Cool.
7. Cover; chill until cold, about 3 hours.
8. (Can be made 3 days ahead.
9. Keep chilled.)

sugar, water, cinnamon, cloves, wedges, figs, dried apricots, pear

Taken from www.epicurious.com/recipes/food/views/spiced-fruit-compote-107176 (may not work)