Andrew Sterman (of Congee (and related Chinese medicine/energetics)) will tell you that while stewed fruit is comforting when you’re under the weather, it’s not just for the bad times, so I feel good putting it squarely in the Holiday Specials category.
We eat it for dessert with a dollop of our favorite coconut yogurt (Cocojune plain or unsweetened vanilla are both delicious), but it’s also great with whipped heavy cream; I personally think it’s a bit too intense to eat all on its own.
1/2 cup each, cut into reasonable sized chunks:
Dried figs
Dried apricots
Dried apples
Prunes
1 tsp cinnamon
3 whole cloves
3 star anise pods
2 cups red wine (the alcohol will cook off)
1/4 cup vinegar (balsamic or apple cider)
1 Tbs honey
1” square organic citrus peel (fresh or dried)
1-2 cups water
Simmer ingredients in a saucepan until the fruits have softened and a syrup has started to form. Add more water to thin or cook longer to thicken.
The recipe doesn’t address this, but obviously you will have to keep an eye out for those cloves and star anise pods. I try to find and remove them, but I rarely have full success so I tell folks to be cautious (and I tell them about the traditions around the world where “king cakes” are served with small figurines baked in the batter and emphasize the specialness of being the one to find these little inedible things 😅).
Serve warm. Goes well with yogurt and almonds.
I think about an 8oz wide mouth mason jar is the right size for both the warm stewed fruit and the cool yogurt to fit comfortably together; if you have them, I think baby spoons are best.
I did a double batch for a party and that was plenty:
