My F&W
quick save (...)

Dried Plum and Garlic Compote

  • SERVINGS: MAKES ABOUT 1 1/2 CUPS
  • FAST
  • MAKE-AHEAD

This sweet and sour condiment can be served with the appetizers as well as with the main course.

Plus: More Appetizer Recipes and Tips

  1. 1 cup moist pitted prunes (about 6 ounces), quartered
  2. 3/4 cup chicken stock or canned low-sodium broth
  3. 1 medium onion, coarsely chopped
  4. 3 garlic cloves, thinly sliced lengthwise
  5. 2 tablespoons red wine vinegar
  6. 1 dried red chile
  7. Salt
  1. In a medium saucepan, combine the prunes, chicken stock, onion, garlic, vinegar and chile and bring to a boil over moderate heat. Reduce the heat to low and simmer, stirring occasionally, until the mixture thickens, about 15 minutes. Discard the chile. Season with salt and serve warm or at room temperature.
Make Ahead The compote can be refrigerated for up to 3 days. Let return to room temperature before serving.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.