Cheese platter with winter dried fruit compote

Ingredients:

• 1 cup dry white wine
• 1/4 cup Marsala or sweet red wine
• 1 cup granulated sugar
• 2 tsp vanilla extract
• Half a cinnamon stick
• 0.5 cup dried apricots, cut into 4 pieces
• 0.5 cups light raisins
• 0.5 cups dried cherries
• A little grey sea salt
• 1 cup Granny Smith apples, diced into 1/4-inch thick cubes
• 1 cup pears, sliced ​​into 0.5 cm slices
• 1 tbsp lemon zest
• 1 tbsp. freshly squeezed lemon juice
• 1 triangle piece of cheddar
• 1 triangle piece of gorgonzola

Preparation:

1. In a 4-quart saucepan, combine the first 6 ingredients and bring to a boil. Stir slowly to dissolve the sugar in the liquid. Add the remaining ingredients, except the lemon juice and cheese. Once the liquid comes to a boil, reduce the heat and simmer for about 20 minutes until the flavors meld and the fruit softens.
2. Turn off the heat and add the lemon juice. Using a slotted spoon, transfer the fruit to a bowl. Bring the remaining syrup to a boil and reduce it until it thickens slightly or until the bubbles on the surface of the sauce become small. Remove the syrup from the heat and, once cool, pour it over the fruit. The compote can be stored in the refrigerator for up to 4 days..
3. Serve the compote at room temperature with cheese.