Yield: 10 servings
|3 mediums||Ripe pears; peeled|
|2||Seedless oranges; peeled,sec|
|3 cups||Cranberries; 1 12 oz bag|
Recipe by: Jane Brody's Good Food Gourmet 1. Cut pears and orages into ½ 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. 1⅘á