Orchard compote
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (16-oz) pear halves |
| 1 | can | (16-oz) peach halves |
| 1 | can | (16-oz) apricot halves |
| 1½ | cup | Sugar |
| ½ | cup | Port wine |
| 1 | Lemon; grated rind and juice of | |
| 1 | Orange; grated rind and juice of | |
Directions
Source: The Ladies' Aid-er (Published in 1955 by the Hebrew Ladies' Aid Society of Peekskill, NY)
Drain all the fruit (reserving the syrup), and put the fruit in a bowl. Mix sugar, ¾ cup of the reserved syrup, wine, lemon juice and rind, orange juice and rind in a saucepan and cook slowly for about 15 minutes. Cool, then pour over the fruit and chill in several hours.
Posted to JEWISH-FOOD digest V97 #250 by Linda Shapiro <lss@...> on Sep 16, 1997
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