Spiced dried fruit isn't just for holiday tarts and cakes. This comforting compote recipe by Tristen Katcher of Vancouver's Homer Street Café and Bar, which includes creamy and sweet mascarpone, served over toast, is great on any cool day as breakfast or snack.
Whip ingredients together with a mixer until light and fluffy, then transfer into a piping bag (or fill a sealable plastic bag and snip off one corner to make a small hole).
In a pot over medium-high heat, bring red wine, orange juice, orange zest, spices, and bay leaf to a simmer.
Add dried fruits, and stir to incorporate. Turn heat to low, and cover pot with lid. Allow fruits to soak up liquid, about 5 minutes, and then remove the lid.
Add a bit of honey to sweeten as desired, and allow the syrup to reduce and thicken. Chill and reserve until needed.
Spread a nice layer of mascarpone on the toasted bread. Top with sugarplum compote and drizzle with some of its syrup over top. Garnish with chopped, toasted nuts or seeds and a light sprinkle of sea salt.