Dried-Fruit Compote with Vanilla and Orange

• 1 navel or juice orange
• 1 1/2 cups dry white wine
• 2/3 cup sugar
• 2 cups water
• 1 vanilla bean, halved lengthwise
• 1/2 lb dried figs (preferably Calimyrna; about 1 cup)
• 1/2 lb dried apricots (about 1 1/3 cups)
• 1/2 lb pitted prunes (about 1 1/4 cups)
• Accompaniment: lightly sweetened low-fat sour cream (optional)

1. Peel zest in long strips from half of orange with a vegetable peeler and trim any white pith from zest.
2. Cut zest into fine julienne strips.
3. Halve orange and squeeze 1/3 cup juice.
4. Combine zest, juice, wine, sugar, and 2 cups water in a 3-quart heavy saucepan.
5. Scrape seeds from vanilla bean with a sharp knife into wine mixture, reserving pod for another use.
6. Bring mixture to a boil, stirring until sugar is dissolved, then continue to boil, uncovered, until reducedto about 3 cups, about 10 minutes.
7. While syrup is boiling, cut off and discard fig stems and halve figs lengthwise.
8. Add figs to syrup and simmer, covered, until they soften, about 5 minutes.
9. Add apricots and prunes, then simmer, covered, until plump, 8 to 10 minutes.
10. Transfer compote to a heatproof bowl and cool to warm or room temperature, 1 to 2 hours.

or juice orange, white wine, sugar, water, vanilla bean, prunes, sour cream

Taken from www.epicurious.com/recipes/food/views/dried-fruit-compote-with-vanilla-and-orange-107770 (may not work)