Instructions: In a medium saucepan, combine all ingredients. Bring to a boil. Reduce to simmer, and cook until fruit is soft and liquid is thick, about 20 minutes.

Remove cinnamon and ginger, and discard. Serve hot, at room temperature, or cold. Serve alongside savory dishes such as roast pork, or as dessert topped with a dollop of creme fraiche. The compote can be stored in an airtight container, refrigerated, for up to 1 week.

This recipe yields 6 to 8 servings.

Cooks note: Spray your knife with cooking spray to prevent dried fruit from sticking to it.

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