Cut dried apricots into 1/4-inch strips. In a 3- to 4-quart nonreactve pan, combine apricots, cherries, and 1 cup hot water. Let stand until fruit is slightly soft, about 30 minutes.
Pour in Sauternes and bring to a simmer over medium-low heat. Cook, gently stirring occasionally, until cherries are plump, apricots are very soft, and liquid is cloudy and thick, about 30 minutes. Cover and chill until cold, at least 2 hours,
or up to 2 days.
In a bowl, combine whipping cream, crème fraîche, and sugar; beat with an electric mixer at medium-high speed until soft peaks form. Spoon apricot-cherry compote
into six small bowls. Top each serving with a dollop of whipped cream mixture;
offer remaining to add to taste.