Holiday Fruit Compote Recipe
2 lbs. tart apples, such as Granny
Smith or Fuji, peeled, cored and cut into small wedges
2 lbs. pears, peeled, cored and cut into small wedges
1 1/2 C. granulated sugar
1 cinnamon stick
juice of 1/2 lemon
1/2 C. dried plums (prunes)
1/3 C. raisins
1/3 C. dried apricots
1 1/2 C. red Rioja wine
In a stockpot, combine apples, pears and 4 cups water; bring to a boil over high heat. Reduce heat to medium; add sugar, cinnamon stick and lemon juice. Simmer mixture for about 15 minutes, stirring to prevent scorching.
Meanwhile, combine dried plums, raisins, apricots and wine in a saucepan. Bring to a boil over high heat. Reduce heat to medium; simmer for about 10 minutes, until fruits plump and soften.
Add dried fruit and any remaining wine to apple mixture. Stir to mix well; simmer for about 10 minutes, until flavors blend and apples and pears are soft. Serve compote warm or refrigerate in a covered container and serve it later chilled.
Yield: 10 servings.
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