Ingredients
1-1/2 cups dry Gewurztraminer white wine (barrel-fermented 1998 Apex recommended)
1/4 cup water
1 cup sugar
2 tsp finely minced lemon zest
1 cinnamon stick
1/2 vanilla bean, split lengthwise (or substitute 1 tsp vanilla extract)
1 large crisp apple, such as Braeburn, unpeeled, cored and cut into 1-inch chunks
1 large firm pear, unpeeled, cored and cut into 1-inch chunks
6 dried apricot halves, cut in half
1/2 cup dried sour cherries
3 whole dried dark figs, cut into quarters
Vanilla ice cream

Instructions
In heavy medium, wide saucepan, combine wine, water, sugar, lemon zest, cinnamon stick and vanilla bean (scrape vanilla bean seeds from inside and add to pan - it's the tiny, tasty, black flecks you want). Bring to rolling boil over high heat. Boil 3 minutes.

Add apple, pear, apricots, cherries and figs and return to low boil. Reduce heat to low and simmer until fresh fruit is just tender, 2 minutes. Remove from heat and let stand 30 minutes.

If serving right away, heat mixture until warm and serve in large shallow soup bowls with small scoop of ice cream in center.

If making in advance, quickly cool mixture and refrigerate until ready to serve. (Can be made 2 days in advance. Reheat before serving until just warm.)

Yield: 4 to 6 servings

Credits
Recipe from: Author unknown

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