This sweet and sour condiment can be served with the appetizers as well as with the main course.Plus: More Appetizer Recipes and Tips

Deborah Larsson
Claire McKean
Christer Larsson
Jim McKean
August 1998

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Recipe Summary test

Yield:
MAKES ABOUT 1 1/2 CUPS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

The compote can be refrigerated for up to 3 days. Let return to room temperature before serving.

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