Gingerbread with Dried Fruit Compote

Gingerbread with Dried Fruit Compote
Recipe Date:
June 8, 2016
Serving Size:
Cook Time:
Imperial (US)
  • 1 cup sugar
  • 1 cup molasses
  • 1/2 cup vegetable oil
  • 3 eggs
  • 3/4 tsp salt
  • 1 cup boiling water
  • 1 tsp ground clove
  • 1 tsp ground ginger
  • 1/2 tsp nutmeg
  • 2 cups all purpose flour
  • 2 tsps baking soda

In one bowl mix the sugar, molasses, eggs, vegetable oil and salt. In the other mix the clove, ginger, nutmeg, flour, and baking soda.

Gently whisk the wet ingredients together; then fold in the dry ingredients.

Thin the mixture with the boiling water, then pour into a buttered 8” or 9” cake pan.

Bake at 350 degrees for 30-40 minutes.

Fruit Compote

  • ½ cup dried cherries
  • ¾ cup dried apricots, cut into fourths
  • ½ cup golden raisins
  • ½ vanilla bean, or 1 tsp vanilla extract
  • 1 cup Red Verjus (A versatile, wine-friendly vinegar substitute found in gourmet cook shops.)
  • 1 small stick cinnamon
  • 1 whole clove
  • 2 whole black peppercorns
  • 2 cups Stony Hill Chardonnay

Combine all ingredients in a saucepan and warm over medium heat for 30 minutes or until fruit has softened.

Allow to cool to room temperature while the pectin in the fruit thickens the sauce.

Serve between two slices of warm gingerbread with a scoop of vanilla ice cream or a dollop of whipped cream. And don’t forget a glass of Stony Hill Semillon de Soleil!