Autumn Fruit Compote

 

 

This recipe goes with Rosemary-Dijon Roast Pork with Autumn Fruit Compote

Yield: 3 3/4 cups (serving size: 1 tbsp.)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 2 Hours

Nutritional Information

Amount per serving
  • Calories: 18
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.2g
  • Carbohydrate: 4.6g
  • Fiber: 0.4g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 1mg
  • Calcium: 3mg

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

  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.
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