Winter Fruit Compote Recipe
Ingredients
| Sugar | 3/4 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| 1/2 cup Sauternes or other dessert wine | ||
| Cinnamon stick | 4 | |
| Lemon juice | 1/4 Cup (16 tbs), squeezed | |
| 4 Granny Smith apples, peeled, cored, and cut in 1-inch chunks | ||
| Cranberries | 1 Cup (16 tbs), frozen | |
| 4 pears, preferably Bosc, peeled, cored, and cut in 1-inch chunks | ||
| 1/2 cup walnuts, toasted and chopped in large pieces | ||
Directions
COMBINE THE SUGAR, water, Sauternes, cinnamon sticks, and lemon juice in a large, heavy saucepan.
Bring to a boil, stirring often, and boil until reduced by about one-third, 8 to 10 minutes.
Add the apples and cook over medium heat, stirring occasionally, until just tender, 5 to 6 minutes.
Stir in the cranberries and cook for a few minutes longer.
Remove the pan from the heat, stir in the pears, and let sit for a few minutes until the liquid has cooled slightly.
Discard the cinnamon sticks and spoon the fruit and sauce into individual bowls.
Sprinkle the walnuts over the compote and serve.
Bring to a boil, stirring often, and boil until reduced by about one-third, 8 to 10 minutes.
Add the apples and cook over medium heat, stirring occasionally, until just tender, 5 to 6 minutes.
Stir in the cranberries and cook for a few minutes longer.
Remove the pan from the heat, stir in the pears, and let sit for a few minutes until the liquid has cooled slightly.
Discard the cinnamon sticks and spoon the fruit and sauce into individual bowls.
Sprinkle the walnuts over the compote and serve.
Chef
