“Christmas season following his death, Elizabeth, Bill, Luke, and I sent cards with Elizabeth’s photograph of this appetizer arranged on a wooden platter surrounded by pine branches in a candle’s glow. The card includes the recipe, which, characteristic of Matt’s cooking style, calls for a burst of wintery spices.” —Barbara Manger
Compote Navidad, A Christmas Chutney
Bring to a rolling boil for ten minutes the following ingredients:
1 bottle red wine
1 wine bottle of water
2/3 wine bottle of sugar
4 drops tabasco
2 tablespoons peppercorns, 2 tablespoons coriander seeds,
¼ small cinnamon stick, 1 tablespoon whole cloves,
10 whole allspice berries.
Put all of these in a tea ball or muslin bag.
Then add:
2 cups dried figs cut in thirds
2 cups dried apricots cut in thirds.
Boil for 15 minutes.
Then add:
4 pears peeled and cut into ¾ inch cubes
3 apples peeled and cut into cubes
Cook until almost dry—about 1 hour and 45 minutes.
Serve over goat cheese with crackers or bread.
