Texas Monthly: Dried Fruits in Chardonnay

Featured in the November/December 1989 issue of Domain Magazine

Dried Fruits in Chardonnay

The wintry dessert of dried fruits simmered in Chardonnay with fresh ginger and spices satisfies with its rich flavors and textures and can also be served warm over ice cream.

1/2 bottle of white wine, dry or fruity
1/2 cup sugar
5 whole allspice berries
2 cinnamon sticks
3-inch knob fresh ginger, peeled and cut into 1/4-inch slices
1 1/2 pounds of mixed dried fruits: apples, figs, prunes, raisins, apricots, cherries, peaches
1 cup crème fraîche or sour cream

In heavy nonaluminum saucepan, cook wine, sugar, and spices uncovered over medium-high heat until slightly syrupy, about 20 minutes. Add dried fruits to syrup, softest fruits (such as apples) last, and slowly simmer until tender, about 20 minutes. Chill and serve in small bowls with crème fraîche, or serve warm over vanilla ice cream.

Note: Keeps a year in refrigerator.

Preparation Time: 10 Minutes
Cooking Time: 40 Minutes
Make Ahead: 1 to 48 Hours

Full Story: Game Point

Also Featured:
Cornish Hens with Stuffing
Braised Chestnuts
Winter Greens with Cranberry-Orange Vinaigrette

Dairy
8 oz.crème fraîche or sour cream (or vailla ice cream)

Produce
3-inch knob fresh ginger

Grocery
sugar
allspice berries
cinnamon sticks
1 1/2 pounds of mixed dried fruits

Frozen
vanilla ice cream (or crème fraîche or sour cream)

Liquor Store
Chardonnay