James Beard's Compote Of Dried Fruits

• 1/2 pound each dried prunes, apricots, peaches, figs
• 3-4 cups water
• 6 thin slices lemon, seeds removed
• 1 1/2 cups sugar
• 1/4 to one-third cup bourbon, cognac or dark rum
• 2 cups sour cream, heavy cream or whipped cream or a mixture of 1/2 whipped cream and 1/2 yogurt

1. Put the fruits in a four-quart saucepan, cover with water and bring to boil.
2. Add lemon slices and sugar, reduce heat and simmer for 15 to 20 minutes or until puffed.
3. Add the bourbon, cognac or rum.
4. Turn off heat and let the fruit remian in the pan for a few minutes to absorb the flavor of the spirit.
5. Transfer to a serving dish and allow to cool slightly.
6. Serve with desired type of cream.

prunes, water, thin slices lemon, sugar, bourbon, sour cream

Taken from cooking.nytimes.com/recipes/913 (may not work)