Compote Of Fresh And Dried Fruits

Recipe Ingredients

2		Dry white wine - (750 ml ea)
1/4 cup	59ml	Fresh lemon juice
1 cup	198g / 7oz	Sugar
2		Cinnamon sticks
2		Bay leaves (large)
1 tablespoon	15ml	Coriander seed - slightly crushed
2 teaspoons	10ml	Whole black peppercorns
1 lb	454g / 16oz	Mixed dried fruits
		(such as figs, pears and peaches)
1/4 cup	59ml	Dry sherry
1 tablespoon	15ml	Chopped crystallized ginger
1 lb	454g / 16oz	Fresh, firm ripe pears and/or apples - peeled, cored, cut in thick wedges
1 1/2 cups	355ml	Fresh or individually quick-frozen blueber
		Raspberries, cherries, or a combination
		Yogurt or yogurt cheese - as a garnish

Recipe Instructions

In a nonreactive saucepan, combine the wine, lemon juice, sugar, cinnamon, bay leaves, coriander seed, and peppercorns. Cover, bring to a simmer, and simmer for 15 minutes. Remove from the heat, cool slightly, and strain.

Transfer the liquid to a stockpot or large saucepan and add the dried fruits, sherry, and ginger. Simmer, covered, for 10 minutes. Add the fresh fruit and simmer until just tender, about 3 to 5 minutes. Remove from the heat and cool to room temperature. Add the berries. The compote can be served at room temperature or chilled. Store well-covered in the refrigerator for up to 10 days.

This recipe yields approximately 2 quarts of compote.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9643 broadcast 09-10-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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