Fall Fruit Compote

Fall Fruit Compote
Fall Fruit Compote
This spice-scented compote makes a great accompaniment to the New York cheesecake.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 8 to 10 servings (about 2 cups)
Sauce Fruit Dessert Spice Brandy Fall Gourmet
  • 1/2 cup sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon unsalted butter
  • 3 whole cloves
  • 2 cups apple juice
  • 1/2 cup dried apricots
  • 1/2 cup dried tart cherries
  • Carbohydrate 32 g(11%)
  • Cholesterol 3 mg(1%)
  • Fat 1 g(2%)
  • Fiber 3 g(13%)
  • Protein 1 g(2%)
  • Saturated Fat 1 g(4%)
  • Sodium 4 mg(0%)
  • Calories 137

Preparation Bring apple juice, sugar, zest, and spices to a boil in a 2-quart saucepan, stirring until sugar is dissolved, and simmer 5 minutes. Add butter, pears, and dried fruit and simmer, uncovered, stirring occasionally, until pears are tender, about 25 minutes. Pour liquid through a sieve into another saucepan and boil until reduced to  cup. Pour liquid back over fruit and stir in Calvados and lemon juice. Serve warm or at room temperature. Cooks' note:Compote keeps, covered and chilled, 1 week.

Preparation Bring apple juice, sugar, zest, and spices to a boil in a 2-quart saucepan, stirring until sugar is dissolved, and simmer 5 minutes. Add butter, pears, and dried fruit and simmer, uncovered, stirring occasionally, until pears are tender, about 25 minutes. Pour liquid through a sieve into another saucepan and boil until reduced to  cup. Pour liquid back over fruit and stir in Calvados and lemon juice. Serve warm or at room temperature. Cooks' note:Compote keeps, covered and chilled, 1 week.