Kahlua-Soaked Dried Fruit Compote

Any kind of dried fruit works well here, but we like the combination of apricots, apples and prunes because they are each so different from one another. You can also serve it hot, like a jam, with rolls or biscuits and sautéed ham slices.

2 cups water

1 cup granulated sugar

1/2 cup Kahlua, or other coffee-flavored liqueur

8 tablespoons unsalted butter, 1 stick

grated zest of 1 large lemon

3/4 teaspoon ground cinnamon

1 tablespoon cornstarch

6 ounces dried apples

6 ounces dried apricots

6 ounces dried prunes, pitted

In a large saucepan, combine the water, sugar, Kahlua, butter, lemon zest, cinnamon and cornstarch. Bring to a boil over medium-high heat, stirring often to dissolve the sugar. Add the dried apples, apricots, and prune; return to a boil. Reduce the heat to low and simmer until the liquid is syrupy, about 10 minutes.

Transfer the compote to a medium bowl and allow to cool completely. Cover and refrigerate until chilled, at least 2 hours or overnight.
Serves 10 to 12.