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Maggie Beer

Dried Fruit Compote

Step 1: In a large saucepan, combine the Sangiovese Verjuice, sugar, cinnamon stick and cloves and bring to a boil over high heat. Simmer over low heat for 10 minutes.

Step 2: Add the dried fruits, water and vanilla extract and then bring to a boil. Simmer over low heat until the fruit is plump and the liquid is slightly syrupy, about 25 minutes.

Step 3: Discard the cinnamon stick and cloves. Spoon the warm fruit and syrup over ice cream and serve.


  1. 375ml 1 1/2 cup Sangiovese Verjuice
  2. 3/4 cup sugar
  3. 6 cloves whole
  4. 375ml 1 1/2 cup cold water
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