Autumn Fruit Compote

15 ingredients
9 steps

Ingredients

  • 1 medium to large pumpkin
  • apples
  • pears
  • prune plums
  • raisins (organic flame)
  • 1 lemon
  • 1 orange
  • 1-2 handfuls dried apricots
  • 1-2 handfuls dried figs
  • 1-2 handfuls walnuts &/or pecans
  • 1 cup orange juice
  • 1 cup apple cider
  • cinammon (sticks or ground)
  • ground cloves
  • 1/2 cup maple syrup

Directions

  1. 1
    Cut the top off the pumpkin and set aside. Hollow out the seeds and scrape inside of pumpkin clean.
  2. 2
    Peel apples and pears, remove seeds and cut into slices. Remove pits from prune plums. Put fruit in a large bowl.
  3. 3
    Add juice of 1/2 lemon and cut remaining half into thin slices and add to fruit.
  4. 4
    Slice orange into thin slices and add to fruit.
  5. 5
    Add chopped, dried fruits, nuts, raisins and spices to taste.
  6. 6
    Add about 1/2 cup maple syrup, the orange juice and apple cider to the fruit and nut mixture and mix.
  7. 7
    Fill hollowed out pumpkin and replace the reserved top with the stem. Put pumpkin on a baking sheet (or roasting pan) lined with aluminum foil.
  8. 8
    Bake 6-7 hours in a pre-heated 250 degree oven, adding more liquid as needed.
  9. 9
    Turn off oven but leave the pumpkin inside to cool to room temperature. Hint: You can put the pumpkin in the oven to cook in the afternoon and leave it in the oven overnight.

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