 |
1 1/2 c Water
1/2 c Sugar
3 md Ripe pears; peeled
12 Dried apricots
2 Seedless oranges; peeled,sec
3 c Cranberries; 1 12 oz bag
Recipe by: Jane Brody's Good Food Gourmet 1. Cut pears
and orages into 1/2 inch pieces. Cut each apricot into
6 pieces. 2. In a large saucepan, bring the water and
sugar to a boil, stirring the mixture occasionally. 3.
Stir in pears and apricots, reduce the heat, and
simmer the fruit in the uncovered pan for 5 minutes.
4. Stir in the oranges, and continue simmering the
fruit in the uncovered pan for 2 minutes. 5. Stir in
the cranberries, and cook them over medium heat in the
uncovered pan for 5 minutes, stirring the compote
occasionally. : Jane says: "This is a versatile dish,
delicious warm, cold or at room temperature; with
meat, poultry, pancakes, cottage cheese, or yogurt; as
an appetizer, condiment, dessert or between-meal snack"
:
D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á
|
