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Apricot and Raisin Compote

Brined Steak for Two with Fennel Puree and Apricot and Raisin Compote
  • ServingsServings


  • ¼ cup finely diced dried apricots
  • ¼ cup raisins
  • ¼ cup brandy
  • ⅓ cup port wine
  • 1 cup demiglace or 2 ½ cups veal stock


  1. Combine apricots, raisins, and brandy in a cold sauce-pot.
  2. Place over medium heat and simmer until reduced by half. Be careful to do this slowly, or brandy will ignite.
  3. Stir in port wine and simmer until reduced by half.
  4. Add demiglace, simmer until reduced by one-quarter. If using veal stock instead of demiglace, reduce by half.
  5. Remove from heat and serve.