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Winter Fruit Compote Jam
Recipe By : Key Gourmet CD Rom
Serving Size : 6 Preparation Time :0:00
Categories : Jams & Jellies
Amount Measure Ingredient -- Preparation Method
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1/2 cup dried apricots -- pitted
1/2 cup dried prunes -- pitted
2 tart apples -- unpeeled, diced
1 large pear -- unpeeled, diced
2 plums -- unpeeled, diced
1 banana -- peeled & diced
1/4 cup white raisins
1/4 cup Jim Beam or other good bourbon
1/4 cup chopped dates
1/2 cup coarsely chopped walnuts
6 tablespoons brown sugar
1 teaspoon cinnamon
Grated zest of 1 lemon
1 lime -- Juice of
2 tablespoons butter or margarine
Place apricots and prunes with water to cover in saucepan; simmer for 5 minutes
and let cool in the liquid. Mix apples, pear, plums and banana. Dice cooled a
pricots and prunes, reserving liquid. Mix dates, raisins and nuts with sugar a
nd cinnamon, then stir into rest of fruit. Divide fruit in half and put in thr
ee quart casserole. Dot with 1 tablespoon butter or margarine, sprinkle with l
emon zest and 1/2 lime juice. Add remaining fruit, dot with remaining butter o
r margarine; add last of lime juice and lemon zest. Pour over 1/4 cup reserved
fruit liquid and 1/4 cup Jim Beam or other bourbon. Bake at 325 degrees for a
pproximately 1 hour or until fruit is very soft. Stir one time during baking.
Serve lukewarm with whipped cream or ice cream if you believe in gilding the l
ily. Serves 6.
rtening and eggs and add vanilla. Sift together the dry ingredients and hand
mix with the creamed mixture. This will make a stiff dough. Roll on floured
board to about 1/4" thick. Place cut out cookies on greased cookie sheet. Spr
inkle with sugar. Bake at 375 degrees until lightly brown. Makes 6 dozen.
busted by sooz
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