Howard, never had such a thing as the compote you mention, but that never stopped me from having an opinion. If you gave me JUST that description, and lacking any actual preserved lemons, I'd poach lemon slices in olive oil, then chop them and mix with a little apricot jam, salt, fine diced onions tamed in a little vinegar and drained (maybe red onions, which turn such a pretty magenta), some finely chopped cilantro and then add back some of the poaching oil to achieve the consistency I wanted. Might add a pinch of cinnamon, though that could be too busy. I'd not add that until the end.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov