Dried Fruit Compote with Ginger Syrup

• 1 12-ounce bottle strong ginger beer (such as Reed's)
• 1 cup mixed dried fruit (such as stemmed figs, apricots, cherries, prunes, raisins, and sliced candied ginger) 

Bring ginger beer, dried fruit, and 1 cup water to a boil in a small saucepan. Reduce heat to low and simmer until liquid becomes syrupy and mixture is reduced to 1 1/2 cups, 35–40 minutes. Let cool completely. DO AHEAD: Can be made 1 week ahead. Cover and chill.

8 servings; 74 calories.

VERDICT:  I made this with peaches and cherries, and ate it with yogurt.  I hate to say it, since it requires no chopping, little measuring, and only two dishes, but toss.  It's just not that good.