fall fruit compote

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Servs: 8

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  • add   1 tablespoon fresh lemon juice
  • add   1/2 cup dried tart cherries
  • add   4 dried Calimyrna figs, quartered
  • add   3 whole cloves
  • add   4 (2 1/2- by 1/2-inch) strips fresh lemon zest
  • add   2 tablespoons Calvados
  • add   1/2 cup dried apricots
  • add   1 tablespoon unsalted butter
  • add   10 black peppercorns, cracked
  • add   2 firm pears, peeled and each cut into 8 wedges with core removed
  • add   1 cinnamon stick, halved
  • add   1/2 cup sugar
  • add   2 cups apple juice


  1. Bring apple juice, sugar, zest, and spices to a boil in a 2-quart saucepan, stirring until sugar is dissolved, and simmer 5 minutes. Add butter, pears, and dried fruit and simmer, uncovered, stirring occasionally, until pears are tender, about 25 minutes. Pour liquid through a sieve into another saucepan and boil until reduced to ‚ cup. Pour liquid back over fruit and stir in Calvados and lemon juice.
  2. Serve warm or at room temperature.
  3. Cooks' note:
  4. • Compote keeps, covered and chilled,
  5. 1 week.