Fruit Compote

Name: Fruit Compote
Ingredients: 2 Anjou pears, firm not ripe, 7 ounces each, peeled, cored and cut into 1-inch pieces; 2 firm peaches, 5 ounces each, pitted and cut into 1-inch pieces; 3 plums, 3 ounces each, halved, pitted and cut into 1-inch pieces; 1/4 cup granulated sugar; 2 tablespoons orange juice; 2 tablespoons fresh lemon juice; 1 tablespoon grated lemon zest; 1 vanilla bean, split lengthwise and cut across into two pieces; 6 ounces sweet cherries, pitted; 1/2 pint fresh raspberries; 1/2 pint fresh strawberries, hulled and cut into quarters

11 ingredients

6 steps

Ingredients

2 Anjou pears, firm not ripe, 7 ounces each, peeled, cored and cut into 1-inch pieces
2 firm peaches, 5 ounces each, pitted and cut into 1-inch pieces
3 plums, 3 ounces each, halved, pitted and cut into 1-inch pieces
1/4 cup granulated sugar
2 tablespoons orange juice
2 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
1 vanilla bean, split lengthwise and cut across into two pieces
6 ounces sweet cherries, pitted
1/2 pint fresh raspberries
1/2 pint fresh strawberries, hulled and cut into quarters

Directions

1

Stir together pears, peaches, plums, sugar, orange juice, lemon juice, lemon zest and vanilla bean in a 2 1/2-quart souffle dish or casserole with tight-fitting lid.
2

Cook, covered, at 100 percent power in a 650- to 700-watt oven for 9 minutes, stirring once.
3

Remove from oven and uncover.
4

Add cherries, raspberries and strawberries; re-cover and cook at 100 percent power for 2 minutes longer.
5

Remove from oven and uncover.
6

Stir gently and allow to stand, covered, for 5 minutes.