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Serves : 8

Pilar Sanchez adds sugar to the Sauvignon Blanc in the compote to echo the flavor of the late-harvest wine that accompanies the dessert. Be sure to use the softest, freshest dried fruits. Plus: More Dessert Recipes and Tips

How to Make It

Step 1    

In a large saucepan, combine the prunes, figs, apricots, wine and sugar and bring to a boil over high heat. Reduce the heat to moderately high and cook, stirring often, until the liquid has reduced to a thick syrup and the fruits are very tender, about 25 minutes. Stir in the cherries during the last 5 minutes of cooking; let cool.

Step 2    

Stir the chopped sage into the compote and spoon the compote into 8 bowls. Set a slice of goat cheese on each serving and garnish with sage leaves.

Make Ahead

The compote can be refrigerated overnight. Stir in 1/4 cup of water before serving.

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