Boozy Fruit

You can make this port-spiked compôte up to a week in advance. Pairs well with a Baked Brie.

½ cup dried Calimyrna figs, coarsely chopped
½ cup dried tart California apricots, coarsely chopped
½ cup dried pears, coarsely chopped
¼ cup raisins
2 cups port wine
1 stick cinnamon
large pinch kosher salt

Combine all ingredients in a small saucepan. Bring to a boil; cook, stirring occasionally, until port just starts to turn syrupy, 8-10 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.

Makes 2 cups.