Sticky cherry compote

8 Servings

Ingredients

Quantity Ingredient
1 pounds Dried, pitted prunes.
½ pounds Dried apricots
½ pounds Dried peaches or pears.
1 cup Yellow raisins
1 can (19-oz) cherry pie filling (*)
1 can (10-oz) mandarin orange segments
1 can (14-oz) pineapple chunks
2 cups Medium dry red wine
Reserved liquied from simmered dried fruit

Directions

(source: Washington Post, march 31, 1993, food section) in a medium sauscepan, place prunes, apricots, peaches or pears, and raisins (if they seem especially dry). Cover with water and simmer over low heat to plump, about 5 min's. Drain, reserve liquid. In a medium-sized ovenproof dish with a cover, stir together dried fruit, reaisins (if not already added), pie filling, orange slices, pineapple and wine. Stir to combine.

Bake in a preheated 350degree oven about 40 minutes t omeld flavors If, after baking, mixture seems too thick, dilute by adding a small amount of reserved water from the simmered fruit to thin out. Serve warm or chilled in wine of cognac glasses.

(*) if you require kisher cherry pie filling and cannot find it, this recipe can be made with canned sweet or sour water-pack cherries. Drain canned cherries, reserbving juice. Heat cherries in a saucepan with ⅔ of the reserved fruit juice as well as ⅓ cup sugar (or less. depending on how sweet cherries are). Ina small bowl, mix toghether remaining juice with 2-3 tbsp potato starch or arrowroot. As cherries come to a gentle boil, stir in starch mixtrue. Allow to reach boil again, reduce heat, and stir genlty until mixture thickens. Let ool well before ussing. Then continue with recipe using cherrris in place of canned pie filling.

Posted to rec.food.recipes by "Joel W./Mirjam D." <yoel@...> on Mar 10, 1994.

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