fall fruit compote Recipe

fall fruit compote

Servs: 8

Ingredients

1 tablespoon fresh lemon juice
1/2 cup dried tart cherries
4 dried Calimyrna figs, quartered
3 whole cloves
4 (2 1/2- by 1/2-inch) strips fresh lemon zest
2 tablespoons Calvados
1/2 cup dried apricots
1 tablespoon unsalted butter
10 black peppercorns, cracked
2 firm pears, peeled and each cut into 8 wedges with core removed
1 cinnamon stick, halved
1/2 cup sugar
2 cups apple juice

Instructions

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.