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
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.
