Recipe - Savory Fruit Compote

12 ounce Dried prunes
6 ounce Dried apricots
1 cup Dried cranberries
One half Orange; unpeeled
halved and cut or sliced up thin
6 Winter savory sprigs
1 tablespoon Balsamic vinegar (or more)
(to taste)

This is a sweet/tart accompaniment to mild main dishes, or a nottoosweet
dessert with slices of pound cake.

Simmer dried fruit and orange slices in water to cover for 30 minutes or
until soft. Add savory sprigs and vinegar. Remove from heat and let cool
to room temperature. Serve immediately or refrigerate; if the latter, let
the compote come to room temperature before serving.

* Source: The Herb Companion October/November 1993

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini