Mixed fruit compote with bay leaf and lemon

Total Time
20 min
10 min
10 min
Made with dried fruit, this compote can be enjoyed year-round. The simmering liquid seeps into the fruit while it cooks, infusing it with layers of flavor. It takes just 20 minutes to prepare, making it ideal for a weeknight snack or dessert. Instead of the mixed dried fruit, the compote can also be prepared with a 6-ounce package of dried apricots. You’ll be happiest if you choose the more flavorful dried apricot halves from California with their dark orange color rather than small whole Turkish apricots. You can eat this compote topped with a dollop of sour cream or plain Greek yogurt, but it’s also a tasty topping for ice cream, waffles, oatmeal, or toast.


Apple cider

1½ cup(s), or apple juice

Bay leaf

4 leaf/leaves, imported variety or 2 California bay leaves, halved

Lemon zest

1 tsp, (2 1⁄2-inch-long) strips, removed with a vegetable peeler

Packed brown sugar

2 Tbsp

Table salt


Dried mixed fruit

6 oz

Fat free sour cream

¼ cup(s), or Greek-style yogurt (optional)


  1. Combine the apple cider, bay leaves, lemon zest, brown sugar, and salt in a medium saucepan and set over medium-high heat. Bring to a boil, stirring until the sugar is dissolved. Reduce the heat and simmer 2 minutes.
  2. Add the dried fruit and bring to a boil. Simmer, covered, stirring occasionally, until the fruit is softened, about 5 minutes. Serve warm or refrigerate, covered, until thoroughly chilled, about 3 hours. Discard the bay leaves. Divide the compote evenly among 4 dessert dishes and top with a dollop of sour cream (if using). Yields 1⁄2 cup compote without sour cream per serving.