Dried Fruit Compote With Goat Cheese Recipes

DRIED FRUIT COMPOTE WITH CHEVRE

Steps:

• Bring the wine to a simmer in a small saucepan; remove from the heat. Add the raisins, blueberries, cranberries, dates, figs, and apricots; cover and let stand until the fruit is softened, about 30 minutes.
• Meanwhile, whisk together the remaining ingredients, except the green onions and chevre.
• When the fruit has softened, stir in the green onions and the lemon juice mixture.
• Transfer the fruit compote to a covered container (preferably glass) and refrigerate for up to 2 weeks.
• To serve, form the chevre into a 1 ½-inch thick round. Place the cheese on a platter; top and surround it with the fruit compote and its juices. Serve with a basket of bread or crackers; provide cheese spreaders and small spoons for serving.

DRIED FRUIT COMPOTE WITH GOAT CHEESE

Steps:

• In a small saucepan over medium-high heat, simmer port wine and sugar until sugar has dissolved. Add dried fruit and dried cranberries. Bring mixture to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and let cool.
• Serve in martini glasses topped with crumbled goat cheese and a glass of sparkling Italian wine.

CHERRY COMPOTE OVER GOAT CHEESE

Steps:

• Cook cherries and sugar over medium-high heat in a skillet, stirring occasionally, for approx 4 minutes.
• Sprinkle in vinegar and thyme and cook 1 more minute.
• Slice goat cheese into 4 rounds, top each with warm compote.
• Note: Compote may be made ahead of time and refrigerated for up to 3 days.