Maple Fruit Compote

Recipe Ingredients

2 1/2 cups	592ml	Pitted and sliced assorted stone fruit
		(such as peaches, plums, apricots - and/or cherries)
3/4 cup	246g / 8.7oz	Maple syrup

Recipe Instructions

Combine the fruit and the maple syrup in a bowl and serve at room temperature, or cover and refrigerate until an hour before serving.

This recipe yields about 3/4 cup of compote.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6346 broadcast 12-16 1996) - Downloaded from their Web-Site - http://www.foodtv.com

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