Dried Fruit Compote

Use any combination of dried fruit you have on hand for this easy, old-fashioned breakfast staple. Victoria de la Maza

I remember my grandmother having this for breakfast (something to do with the prunes?). It is a really retro, old-fashioned breakfast staple that is super easy to make and a great lower-sugar alternative to fruit parfait.

Simply simmer a mixture of dried fruits in orange water until plump, and then serve warm or cold. You can use just one fruit or a combination of many. I am using a mix of dried apricots, peaches, prunes, apples, and golden raisins.

Try layering leftovers with yogurt and topping with a sprinkle of granola, for a twist on a parfait. This also makes a unique dessert served with whipped cream or warm custard, especially good when all you want is a touch of sweetness.

Serves 4

• 1 pound mixed dried apricots, peaches, prunes, and apples
• 1/2 pound golden raisins
• Juice and zest of 1 orange
• 1 1/2 cups water
• 2 tablespoons sugar

In a saucepan big enough to hold all the ingredients, combine the dried fruits, orange zest and juice, water, and sugar. Bring to a boil and then lower the heat and simmer until the fruit softens and the syrup thickens slightly, about 20 to 25 minutes. Refrigerate until ready to eat.