How to Make It
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.
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.