Helen Conroy

Smoking Bishop Cranberry and Fig Compote
The other day, I was heating a cup of Smoking Bishop -- a citrusy, spiced red wine and port warm punch-- while pondering what to do with the bag of organic cranberries I’d purchased that day. The aroma of the punch reminded me a tasty dessert from Alice Waters’ "Chez Panisse Fruits," made simply by poaching in lightly spiced red wine, then serving them with coffee ice cream. Problem solved! I immediately combined the basic formula for the Smoking Bishop, plumped up a few figs in it and added my cranberries and a tart apple, to create this compote. This needs at least a few days to mellow before it’s at its best. Once it’s ready, however, you’ll be glad you waited. Enjoy!! ;o)
Serves 4 - 6

Grated zest and juice of 1 orange

Grated zest and juice of 1 lemon

½ teaspoon freshly grated nutmeg

1 teaspoon crushed anise seeds (I prefer ones from Spain.)

1/3 cup apple brandy

¼ teaspoon salt

3/4 cup red wine (I use a vin ordinaire from southern France.)

1/4 teaspoon cinnamon

8 dried black mission figs, chopped into 6 – 8 pieces each

2 tablespoons regular molasses

8 ounces organic cranberries

1 tart apple that's been peeled, cored and grated

½ cup ruby port

Combine in a heavy saucepan over medium heat all of the ingredients except the cranberries, apple and port.
Simmer for about 10 minutes over very low heat, stirring frequently.
Add the cranberries and apple and simmer, stirring occasionally, for another 15 - 20 minutes, until thick and jammy looking. Add the port and simmer for another two minutes.
Cool and then put in a jar and refrigerate, covered, for at least 2 days before serving.
Enjoy! ;o)