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Autumn Fruit Compote

Prep time 12 mins
Cook time 16 mins
Other time 2 hrs
Yield 3 3/4 cups (serving size: 1 tbsp.)
  

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

Nutrition 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

How to Make It

  1. 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.

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

Christmas with Southern Living 2007