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Apricot and Raisin Compote


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Apricot and Raisin Compote


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Apricot and Raisin Compote


  • Ready Time : 0 min



  • ¼ cup finely diced dried apricots
  • ¼ cup raisins
  • ¼ cup brandy
  • ⅓ cup port wine
  • 1 cup demiglace or 2 ½ cups veal stock


  1. Combine apricots, raisins, and brandy in a cold sauce-pot.
  2. Place over medium heat and simmer until reduced by half. Be careful to do this slowly, or brandy will ignite.
  3. Stir in port wine and simmer until reduced by half.
  4. Add demiglace, simmer until reduced by one-quarter. If using veal stock instead of demiglace, reduce by half.
  5. Remove from heat and serve.


About Chef David Kolotkin


Chef David Kolotkin, executive chef of The Prime Grill in New York City. His love for cooking didn’t sprout in a commercial kitchen. They were born in his childhood home, enjoying his mother’s delicious home-cooked meals and bonding moments with his parents in the kitchen. There, his deep respect for food grew, leading to his illustrious culinary career.

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