Dried Fruit Compote

½ lb pitted prunes

½ lb dried apricots (California, not Turkish)

1 cinnamon stick

2 strips of orange peel

¼ cup sugar

2 cups water

• Place all ingredients in a saucepan and bring it to a boil. Stir gently, cover and simmer on low heat for 10 minutes longer. Turn heat off.

• Cool it to room temperature, and then refrigerate.

• Take out the cinnamon stick and the orange peels. Serve in compote bowls. Decorate it with a sprig of mint. (You may consider mixing in a small amount of Lillet for added sophistication.)

Serves six.

A butterscotch or oatmeal cookie would be a perfect accompaniment.