Pear and dried-fruit compote - country living
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (12-oz) frozen apple-juice concentrate |
| 1 | cup | Water |
| 6 | Whole cloves | |
| 4 | larges | (about 2 lb) ripe Bosc pears with stems |
| ½ | cup | Pitted prunes |
| ½ | cup | Dried apricots |
| ¼ | cup | Golden raisins |
Directions
1. In 3-quart saucepan, heat frozen undiluted juice concen- trate, water, and cloves to boiling over medium heat. Cover and simmer 5 minutes.
2. Meanwhile, peel pears, leaving stems intact. Core the pears through the bottom. Add pears to the apple-juice mixture; cover and return juice mixture to boiling. Reduce heat to low and simmer pears just until tender-about 20 minutes.
3. Remove saucepan from heat. Discard cloves. Add prunes, apricots, and raisins to pears and stir gently. Let mixture stand 30 minutes to rehydrate the dried fruit.
4. Transfer fruit and their syrup to compote dish. For easier serving, the pears may be cut in half prior to serving in individual bowls, if desired. Serve warm of cover and refrigerate until serving time.
Nutritional information per serving-protein; 1 gram. fat; .7 gram; carbohydrate: 51 grams; fiber: 5 grams; sodium: 13 milligrams; cholesterol: 0 milligram; calories: 20 1.
Country Living/March/93 Scanned & fixed by DP & GG Submitted By LAWRENCE KELLIE On 03-04-95