Appears in Cook's Illustrated January/February 1995
Dried fruits, herbs, and spices transform a dessert into an unusual but easy-to-make savory accompaniment.
We used herbs and spices to transform a fruit compote recipe into a savory accompaniment. This rather tart fruit compote, developed to go with roast duck, quail, or other game, was best when made ahead and allowed to sit for at least a week...