Autumn Fruit Compote

recipe
 

 

Yield:

3 3/4 cups (serving size: 1 tbsp.)

Recipe from

Oxmoor House

Recipe Time

Prep: 12 Minutes
Cook: 16 Minutes
Other: 2 Hours

Nutritional Information

Calories 18
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.2 g
Carbohydrate 4.6 g
Fiber 0.4 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 1 mg
Calcium 3 mg

Ingredients

4 (3
1/2 teaspoon black peppercorns, crushed
1 cup orange juice
1/4 cup firmly packed brown sugar
2 Bartlett pears, peeled and sliced
2 Granny Smith apples, peeled and sliced
1/2 cup dried apricots
1/2 cup golden raisins
1/2 cup fresh cranberries

Preparation

Place rosemary and crushed peppercorns in a small square of cheesecloth; tie to secure. Place cheesecloth bag, orange juice, and next 6 ingredients in a large saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer 8 minutes or until apple and pear are almost tender. Remove from heat, and let cool to room temperature. Remove and discard cheesecloth.

Make-Ahead Note: Compote can be prepared at least 2 days in advance and stored in refrigerator. Bring to room temperature before serving.

Note:

Christmas with Southern Living 2007,

Oxmoor House

June 2007
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