BOOZY FRUIT
You can make this port-spiked compote up to a week in advance. Serve it with our Baked Brie.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a small saucepan. Bring to a boil; cook, stirring occasionally, until port just starts to turn syrupy, 8 to 10 minutes. (Sauce will continue to thicken as it cools.) Let cool completely. Remove cinnamon stick and serve, or store, covered, in refrigerator up to 1 week.
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