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Meyer Lemon Compote

Meyer Lemon Compote
Julie O'Hara for NPR /

Serve this quick fruit condiment with roasted chicken, pork or fish, or spread it on a sandwich. It would also be delicious as a topping for flatbread or toasted baguette slices with crumbled goat cheese. Any medium-dry white wine will work, but my favorite is one with floral or fruity flavors, such as Riesling, viognier or chenin blanc.

Makes about 1 1/3 cups compote to serve 4

3 Meyer lemons

1 tablespoon olive oil

1/2 cup sliced shallots

2/3 cup white wine

1 tablespoon plus 1 teaspoon sugar

2/3 cup chopped dried dates

Salt and freshly ground black pepper

1/3 cup mint leaves, chopped

Trim the ends of the lemons so you can see the flesh and no white pith. Cut into 1/8-inch rounds, picking out seeds as you go. Halve or quarter the rounds so they're all about 1/2-inch pieces. Set aside.

Heat the oil in a skillet over medium-low heat. Add shallots and cook until very soft, 6 to 8 minutes. Add wine and simmer until reduced by about one-third. Add lemons, sugar and dates, and simmer until wine is almost completely reduced. Remove from heat, season with salt and pepper to taste and stir in all but 1 tablespoon of the mint. Garnish with remaining mint just before serving.

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