Instructions: In a nonreactive saucepan, combine the wine, lemon juice, sugar, cinnamon, bay leaves, coriander seed, and peppercorns. Cover, bring to a simmer, and simmer for 15 minutes. Remove from the heat, cool slightly, and strain. Transfer the liquid to a stockpot or large saucepan and add the dried fruits, sherry, and ginger. Simmer, covered, for 10 minutes. Add the fresh fruit and simmer until just tender, about 3 to 5 minutes. Remove from the heat and cool to room temperature. Add the berries. The compote can be served at room temperature or chilled. Store well-covered in the refrigerator for up to 10 days.

This recipe yields approximately 2 quarts of compote.

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