Spiced Fig-and-Zinfandel Compote

Ingredients

• 0.5 cup apricots dried diced
• 1  bay leaf 
• 0.3 teaspoon peppercorns black
• 1 stick cinnamon (1/2-inch)
• 1 teaspoon coriander seeds 
• 0.3 teaspoon cumin seeds 
• 1 teaspoon fennel seeds 
• 0.8 cup mission figs dried diced
• 3 tablespoons honey 
• 1 tablespoon juice of lemon fresh
• 0.3 cup raisins 
• 0.3 teaspoon salt 
• 1.5 cups zinfandel wine 

Equipment

• frying pan
• sauce pan

Directions

1. Combine first 5 ingredients in a nonaluminum saucepan, and let stand 30 minutes.
2. Place a small skillet over medium-high heat until hot; add coriander seeds and next 5 ingredients, and cook, stirring constantly, until spices are toasted.
3. Transfer spices to a clean coffee grinder and grind until fine. Set aside 1 tablespoon spice mixture. Reserve remaining ground spices for other uses.
4. Bring fruit mixture to a boil. Reduce heat, and simmer, uncovered, 35 minutes or until thickened.
5. Add lemon juice, honey, salt, and 1 tablespoon reserved ground spice mixture to fruit mixture; cool.
6. Note: We prefer toasted and freshly ground whole spices, but you can substitute prepared ground spices in the following proportions: 3/4 teaspoon coriander, 3/4 teaspoon fennel, 1/2 teaspoon cumin, 1/4 teaspoon black pepper, 1/8 teaspoon clove, and 1/2 teaspoon cinnamon.