Autumn Fruit Compote

Name: Autumn Fruit Compote
Ingredients: 4 (3; 1/2 teaspoon black peppercorns, crushed; 1 cup orange juice; 1/4 cup firmly packed brown sugar; 2 Bartlett pears, peeled and sliced; 2 Granny Smith apples, peeled and sliced; 1/2 cup dried apricots; 1/2 cup golden raisins; 1/2 cup fresh cranberries

9 ingredients

2 steps

Ingredients

4 (3
1/2 teaspoon black peppercorns, crushed
1 cup orange juice
1/4 cup firmly packed brown sugar
2 Bartlett pears, peeled and sliced
2 Granny Smith apples, peeled and sliced
1/2 cup dried apricots
1/2 cup golden raisins
1/2 cup fresh cranberries

Directions

1

Place rosemary and crushed peppercorns in a small square of cheesecloth; tie to secure. Place cheesecloth bag, orange juice, and next 6 ingredients in a large saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer 8 minutes or until apple and pear are almost tender. Remove from heat, and let cool to room temperature. Remove and discard cheesecloth.
2

Make-Ahead Note: Compote can be prepared at least 2 days in advance and stored in refrigerator. Bring to room temperature before serving.