A natural with pork, the compote is also a sweet topping for ice cream.
Recipe information
Yield
Makes 2 cups
Ingredients
12
dried pitted prunes
12
dried apricot halves
6
dried pear halves, cut into 1/2-inch pieces
1
3/4 cups apple juice
2
tablespoons sugar
1
tablespoon Calvados (apple brandy) or brandy
Need to make a substitution?
Preparation
Combine all ingredients in heavy medium saucepan. Bring to simmer over medium-high heat, stirring until sugar dissolves. Reduce heat to medium. Simmer until fruit is tender and juices are reduced to very thick syrup, stirring occasionally, about 15 minutes.