Ingredients

1/2 cup dried apricots
1/2 cup dried peaches
1/2 cup dried apples
1/2 cup currants, raisins or dried cranberries
3 1/2 cups water or juice
1 stick cinnnamon
1 section (1 1/2-inches long) fresh ginger, peeled and cut into pieces 1/8-inch thick
1/2 cup almonds, walnuts or pecan halves

Directions

Combine fruit, cinnamon stick and water in bowl; soak for 6 to 12 hours.

Put soaked fruit and liquid in a saucepan and heat. Bring to a boil and then reduce heat to low. Add sliced ginger. Cover and simmer for 30 minutes; stir well, then allow to simmer 15 minutes more. If possible, allow fruit to steep in liquid 1 hour before serving.

Spread nuts on a cookie sheet (or baking pan of a toaster oven) in a single layer. Bake at 300 degrees for 5 to 10 minutes until fragrant and lightly browned.

Spoon compote and some of its liquid in the center of a cereal or soup bowl. Ladle hot oatmeal around it.

The compote can also be flavored with other spices. Tie cardamom pods, coriander seeds, fennel seeds and/or star anise in cheesecloth. Tie with a string and simmer with fruit. Serves 4 to 6. From Jeff Lehr's "Feed Your Soul: A Cookbook That Nourishes Body, Mind and Spirit."