Compote de Pruneaux et de Figues

• 1/2 pound prunes
• 1/2 pound dried figs
• 2 1/2 cups dry red wine, or more if necessary
• 3 cinnamon sticks
• Grated zest and juice of 1 orange
• Grated zest of 1/2 lemon
• 3 peppercorns
• 3 cloves
• 3 tablespoons sugar, or to taste
• Whipped cream for serving (optional)

1. Put the prunes and figs, wine, cinnamon sticks, orange zest and juice, lemon zest, peppercorns, and cloves in a wide saucepan.
2. If necessary, add more wine so that the fruit is just covered.
3. Bring to a boil, and simmer, covered, for about an hour.
4. Stir in the sugar, adding more to taste if you like.
5. Using a slotted spoon, transfer the fruit to a bowl.
6. Strain the liquid, and pour it over the fruit.
7. Cover with plastic wrap, and let sit in the refrigerator overnight.
8. Serve at room temperature, with or without the whipped cream.

prunes, figs, red wine, cinnamon sticks, orange, lemon, peppercorns, cloves, sugar, serving

Taken from www.epicurious.com/recipes/food/views/compote-de-pruneaux-et-de-figues-374093 (may not work)