Serve the compote with the sauce on the side.


  • Compote:
  • 1 pound dried figs
  • 1 pound dried Apricots
  • 1 cup red wine
  • 1/2 cup water
  • 1 cup sugar
  • 1 T. grated lemon rind
  • 1 jar (about 8 ounces) brandied Cherries
  • Sauce A La Ritz:
  • 1/4 cup milk
  • 3/4 cup cream
  • 1 egg yolk
  • 2 T. sugar
  • 1/4 t. vanilla extract
  • Kirsch to taste


Compote: Soak the figs and apricots in cold water until they have plumped;drain. Add the red wine, water, sugar and lemon rind to the fruits and cook slowly until tender. Add the cherries and chill.
Sauce A La Ritz:
Scald the milk and 1/4 cup of the cream. Beat the egg yolk with the sugar until light. Gradually beat in the scalded milk and cream. Place the mixture in the top of a double boiler and cook over hot water, stirring, until the mixture just coats the back of the spoon. Cool and chill. Whip remaining cream and fold into the mixture along with the vanilla. Fold in the Kirsch.

Six servings-- 1 1/2 cups sauce

Print this recipe

Submitted 6/13/05.
Source: Craig Clair
Submitted By: Eileen Werth
Compote Of Dried Fruits/Sauce A La Ritz