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.