Fall Fruit CompoteAnna Williams
This spice-scented compote makes a great accompaniment to the New York cheesecake.
Recipe information
Total Time
1 hr
Yield
Makes 8 to 10 servings (about 2 cups)
Ingredients
2
cups apple juice
1
/2 cup sugar
4
(2 1/2- by 1/2-inch) strips fresh lemon zest
1
cinnamon stick, halved
3
whole cloves
10
black peppercorns, cracked
1
tablespoon unsalted butter
2
firm pears, peeled and each cut into 8 wedges with core removed
1
/2 cup dried apricots
1
/2 cup dried tart cherries
4
dried Calimyrna figs, quartered
2
tablespoons Calvados
1
tablespoon fresh lemon juice
Need to make a substitution?
Preparation
Step 1
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.
Step 2
Serve warm or at room temperature.