Honey Fruit Compote
Recipe from Better Homes and Gardens

This versatile holiday dessert goes great with other favorites such as shortbread, pound cake, seasonal breads, and ice cream.


Honey Fruit Compote

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Servings: two 1-quart jars
Related Categories: Christmas Side Dishes, Cranberry Relish, Dips and Spreads, Fruit, More Fruits
 
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Ingredients
  • 3-1/2  cups
    water
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  • 1/2  cup
    sugar
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  • 2  3-inch sticks
    cinnamon
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  • 4 
    Lady apples, halved if desired, or 2 medium cooking apples, cut crosswise and quartered (12 oz. total)
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  • 4 
    Seckel pears, halved if desired, or 2 medium-size pears, cut crosswise and quartered (12 oz. total)
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  • 2  cups
    dried apricot halves
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  • 1/2  cup
    dried cherries or dried cranberries
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  • 1/2  cup
    brandy
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  • 1/3  cup
    honey
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  • 2  teaspoons
    finely shredded lemon peel
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Directions
1.
In a large skillet combine water, sugar, and stick cinnamon. Bring to boiling, stirring to dissolve sugar. Add apples; return to boiling. Cook, uncovered, 3 minutes. Add the pears and cook 4 to 5 minutes more or until pears are just tender. Drain, reserving liquid and stick cinnamon.
2.
In two, clean 2-quart jars divide apples, pears, apricots, and cherries or cranberries. Combine reserved liquid, brandy, honey, and lemon peel; pour over fruit in jars. Add one reserved stick cinnamon to each jar. Cover and chill in the refrigerator up to 2 weeks, turning jar occasionally. Makes two 1-quart jars (32 servings).
Nutrition information
Calories 787, Total Fat 0 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 2 mg, Carbohydrate 18 g, Fiber 2 g, Protein 0 g. Daily Values: Vitamin C 3%, Calcium 1%, Iron 2%. Percent Daily Values are based on a 2,000 calorie diet
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