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Stir the water, sugar, and honey in a large saucepan over medium-high heat until the sugar dissolves. Drop in the cinnamon sticks and the prepared spice ball, then bring the mixture to a simmer, undisturbed.

Stir in the prunes, dried plums, peaches, pears, figs, and pineapple rings; bring the liquid back to a simmer.

Cover, reduce the heat to low, and simmer until the fruit is soft, about 30 minutes. If the liquid gets absorbed (because the dried fruit was especially dry), add more water in ¼-cup increments. When done, the compote should have enough liquid to act as a sauce when it’s served.

Remove the pan from the heat and set aside, covered, until the mixture is at room temperature, about 1 hour. Remove the spice ball. Stir in the salt before serving.

To store: Transfer to a glass or plastic container, cover, and store in the refrigerator for up to 3 days; let it return to room temperature before serving.

Appetizers, Nibbles, and Snacks

WE USUALLY SERVE THESE BITES AND NIBBLES IN THE LIVING ROOM AND SO have come to refer to them as “coffee-table food.”

Ever wonder why people gather in the kitchen at a party? Because the food’s there. Move the food to the coffee table and nine times out of ten, you’ll move the party to the living room, too.

A good appetizer is a momentary thing, barely noticed in the gap between “here” and “gone.” You can spend hours on the main course, but you’ll set a mood of grace and ease with a simple starter. If an appetizer’s too deliberate, it’s broken its promise: to give everyone time to settle in with a round of drinks. If you have to break out a full set of cutlery, what’s the point?

There was once a classic distinction between amuse-bouche (French for “mouth fun”) and first courses. In our modern world, the difference has largely vanished, except at high-end restaurants. Nowadays, appetizers are finger and fork foods be fore dinner—although we admit we’ve made a meal out of them many a night. Put together five or six, a range of flavors and textures, and you’ve got a party that can last well past the dinner hour.

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No-Cook Spreads, Dips, and Salsas

These are the easiest of all: just a little chopping—and a lot of that can be done in a food processor or a blender. While most of these should be stored in the refrigerator, bring them to room temperature before serving because the flavors will have a chance to develop in ways that are impossible at colder temperatures.

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Tapenade

This chunky olive paste is perfect on toasted bread. Be careful: there’s a fine line between chopped and mushed. Use a high-quality, cold-pressed extra virgin olive oil. Makes about 1 cup

2 cups pitted black olives, preferably Kalamata or niçoise olives

2 garlic cloves, quartered

1 tablespoon capers, drained

1 teaspoon stemmed thyme

1/3 cup extra virgin olive oil

2 tablespoons lemon juice

½ to 1 teaspoon freshly ground black pepper

Quick method:

Place all the ingredients in a food processor fitted with the chopping blade; pulse until coarsely chopped.

Traditional method:

Place the olives, garlic, capers, and thyme on a large cutting board, preferably one with a small trough at the edges. Rock a chef’s knife through the ingredients, rotating the knife slowly so that it cuts everything into small chunks. Gather the mixture together several times and continue chopping until minced. Place in a serving bowl; stir in the olive oil, lemon juice, and pepper.

To store: Spoon into a nonreactive container, cover, and refrigerate for up to 4 days; allow the spread to return to room temperature before using.

Green Olive Tapenade: Substitute pitted green olives, preferably a tart Greek olive, for the black olives.

Roasted Garlic Tapenade: Wrap 4 unpeeled garlic cloves in a small foil packet, then roast in a preheated 400°F oven until soft, about 25 minutes. Squeeze the pulp into the food processor or onto the cutting board before you chop the olives. Reduce the olive oil to ¼ cup and the lemon juice to 1 tablespoon.

Sun-Dried