Fresh and dried fruit compote
1 quart
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Bottle dry white wine | |
| 2 | tablespoons | Lemon juice |
| ½ | cup | Sugar |
| 1 | 4\" cinnamon stick | |
| 1 | Bay leaf | |
| 1½ | teaspoon | Coriander seeds lightly crushed |
| 1 | teaspoon | Black peppercorns |
| ½ | pounds | Mixed dried fruit |
| 2 | tablespoons | Dry sherry |
| 2 | teaspoons | Chopped candied ginger |
| 1 | pounds | Firm ripe pears or apples or combo peeled, and cored cut in thick wedges |
| 1 | 2\" strip lemon zest | |
| ¾ | cup | Blueberries, raspberries cherries or combo |
Directions
In a nonreactive pan, simmer the wine, lemon juice, sugar, cinnamon, bay leaf, coriander seeds, and black peppercorns for 15 minutes, covered. Strain, return to the pan, and add the dried fruit, sherry, and ginger. Simmer, covered, another 10 minutes. Add the pears or apples and lemon zest, simmer until just tender, 3-5 minutes, and then cool. Carefully stir in the berries. Store, refrigerated, for up to 10 days.
Fine Cooking August-September 1995 Submitted By DIANE LAZARUS On 08-24-95
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