Orchard compote

Yield: 6 Servings

Measure Ingredient
1 can (16-oz) pear halves
1 can (16-oz) peach halves
1 can (16-oz) apricot halves
1½ cup Sugar
½ cup Port wine
1 Lemon; grated rind and juice of
1 Orange; grated rind and juice of

Source: The Ladies' Aid-er (Published in 1955 by the Hebrew Ladies' Aid Society of Peekskill, NY)

Drain all the fruit (reserving the syrup), and put the fruit in a bowl. Mix sugar, ¾ cup of the reserved syrup, wine, lemon juice and rind, orange juice and rind in a saucepan and cook slowly for about 15 minutes. Cool, then pour over the fruit and chill in several hours.

Posted to JEWISH-FOOD digest V97 #250 by Linda Shapiro <lss@...> on Sep 16, 1997

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