Twelve-Fruit Compote Recipe
This twelve fruit compote is a mixed fruit dessert made with mixed fruits and berrries along with cloves and cinnamon for flavoring. Cooked with brandy and orange peel, the twelve fruit compote is a delicious treat for any fruit lover. I love the way this dessert retaines, he taste of the fruits!
Ingredients
3 cups water
1 pound mixed dried fruits including pears, figs, apricots, and peaches
1 cup pitted prunes
1/2 cup raisins or currants
1 cup pitted sweet cherries
2 apples, peeled and sliced or 6 ounces dried apple slices
1/2 cup cranberries
1 cup sugar
1 lemon, sliced
6 whole cloves
2 cinnamon sticks (3 inches each)
1 orange
1/2 cup grapes, pomegranate seeds, or pitted plums
1/2 cup fruit flavored brandy
Directions
Combine water, mixed dried fruits, prunes, and raisins in a 6 quart kettle.
Bring to boiling.
Cover; simmer about 20 minutes, or until fruits are plump and tender.
Add cherries, apples, and cranberries.
Stir in sugar, lemon, and spices.
Cover; simmer 5 minutes.
Grate peel of orange; reserve.
Peel and section orange, removing all skin and white membrane.
Add to fruits in kettle.
Stir in grapes and brandy.
Bring just to boiling.
Remove from heat.
Stir in orange peel.
Cover; let stand 15 minutes.
Bring to boiling.
Cover; simmer about 20 minutes, or until fruits are plump and tender.
Add cherries, apples, and cranberries.
Stir in sugar, lemon, and spices.
Cover; simmer 5 minutes.
Grate peel of orange; reserve.
Peel and section orange, removing all skin and white membrane.
Add to fruits in kettle.
Stir in grapes and brandy.
Bring just to boiling.
Remove from heat.
Stir in orange peel.
Cover; let stand 15 minutes.
